I tried two new recipes for dinner tonight: a pot roast and a apple-cranberry pie. Both turned out delicious! I’m loving using my slow cooker for dinner. It’s so nice to drop Sean off at preschool and come home throw together a dinner in the slow cooker and do a few chores before I pick him up. It makes me feel like I have the rest of the afternoon free because dinner is already done!
Beef Pot Roast
1 medium onion, chopped in large pieces
3 carrots, peeled and chopped
3 ribs of celery, chopped
3 large red potatoes, cut into large chunks
3 lb beef roast
1 package (8 oz) of baby Portobello mushrooms
3/4 cup of water
1 tsp instant beef bouillon – I like “better than bouillon” paste
1 TBSP Worcestershire sauce
1 tsp dried basil
Cut up the vegetables and place at the bottom of the cooker. Season the roast with salt and pepper, then sear it in a pan with 2 tsp of oil until a brown crust forms. Place the roast on top of the vegetables and pour in the rest of the ingredients. Cook on medium for approximately 6 hours.