Sunday, March 23, 2014

Mama's Pot Roast

Pot Roast

I used to make this all the time on Sundays. I don't do it as often anymore, simply because Bar-b-q is so much easier! But this is a fun dish and can be added to so many other things as leftovers- Beef Burgundy is one of our favorites for leftovers, as well as a simple stir fry.

Beef broth
3-4 whole carrots, peeled
onion chopped into quarters
3-4 garlic cloves, pressed
3-4 potatoes peeled and sliced thickly 
beef pot roast
salt and pepper to taste
dried rosemary
1 c. red wine, if desired

Combine everything in a slow cooker set on low. Cook 6-8 hours or until roast looks tender and done. You might want to slice meat half way through cooking so that the drippings cook into the meat.

noted: make a pot of garlic mashed potatoes instead of putting them into the slow cooker (saves space  if you have a large roast, as well!)

Serve with green beans, and rolls, and lots of butter. Homemade bread= even better.

This is filling and will please the whole family's palate! 
To make beef burgundy, reheat, add sour cream and mushrooms, serve with egg noodles.

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