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Sunday, October 21, 2012

Slow Cooker Pot Roast

I'll admit...this recipe tonight has no cheese in it. I repeat, there's NO cheese, no cheese-like product, nothing. I don't blame you if you close this browser in disappointment. (Don't! I'm just kidding!) It's ok because dinner was still good minus all the cheesey, gooey goodness. Siiiiiigh. I just love cheese.

(*Snapping out of the daydream) Ok, but I DID make a delicious pot roast today. You know you're getting older when you get excited about meat being on sale at the grocery store. I practically did a cartwheel in the meat department when I saw roasts were on sale for $2.29 a pound. WOOOHOOOOO!! Who am I kidding? I went there specifically FOR the roasts because I saw them advertised in the flyer. Yes, I am the girl that plans her meals for the week by checking out the flyers. Getting meat on sale is like winning the lotto for me. It's the little things.

So I found a recipe on Pinterest (there's that darn Pinterest again), and I was dying to try it. Armed with my new roast at $2.29 a pound, I was all set. I realized I had never made one before, and I wasn't sure how long to really cook it. The recipe said 10-12 hours, but who really has that kind of time? I could crank it for 8 hours on high, but do I really want to ruin a good cut of meat? Good friends on Facebook helped me right along, and let me say, the roast was excellent. Both my husband and I packed the leftovers in Tupperware for work tomorrow.

Here's the recipe. Let me tell you how I tweaked it a bit. First of all, I created my own spice rub for the roast and browned it on all sides. 1 1/2 Tbsp of paprika, 1/2 tsp of garlic powder, 1/2 tsp of onion powder, 1/2 tsp of rosemary, and 1/2 tsp of oregano. I added 2 Tbsp of olive oil and mixed it together. I let the rub sit for about 15 minutes so the flavors would infuse into the olive oil.
One thing I did forget to do was pat the roast dry before I seasoned it, but honestly I don't think it mattered. After I browned it, I sliced 2 onions and lots of garlic. (No, I didn't measure with any of that. The more flavor, the better.) Then I followed the recipe as it was written using the gravy mix, applesauce, and water. I did not, however, use the onion soup mix. I find it way too salty. Pour the liquid so it goes about halfway up the meat. I cooked the roast for 6 hours on low, turned the roast, and set it for another 2 hours on high. The result...meat so tender I didn't need to cut it with a knife. Unfortunately, I didn't take a picture because we were so hungry and ate it too fast! Serve with some mashed potatoes and roasted veggies and you have yourself a meal. Don't forget to save the juices from the pot to make gravy. Add a little cornstarch and you're done.. :-)

Be sure to post pictures or success stories here, or on my Facebook page.


  1. Mmm. Apple sauce. Definitely book marking this one.

    I've made this Paula Deen one in the past and it was very tender and very flavorful:

    1. Mmmmmmm....I love anything and everything by Paula Deen! Thanks for the link. Look forward to trying it on my next roast.