Thursday, September 20, 2012

Crock Pot Roast

One of the easiest recipes in the world (and tastiest on a cool night) is my mom's pot roast in the crock pot.  It makes the house smell divine and warms you up no matter the temperature outside.

Toss the following into your crock pot, in this order:
2-3 pound roast, 1 bag of baby carrots, 1 white onion-diced, 4 red potatoes-diced.

Add your favorite spices.  I like to throw in 1tsp oregano, 1tsp rosemary, 1tsp basil, and 1tsp pepper.

Pour over 4 cups vegetable broth.  Cook on low for 6 hours. 

Remove 1 cup of the broth from the crockpot and whisk with 1/4 cup corn starch until there are no lumps.  Return to the pot and stir, shredding the beef as you go.

Serve with crusty bread or potato rolls.  This recipe freezes well; when you heat it up, add in 1/4 cup broth or water for every cup of stew.


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