Friday, November 26, 2010

Pot Roast

Welcome to Black Friday 2010! While out shopping, why not throw something in the crock pot for when you come crawling in the door late afternoon, exhausted from fighting other people to get that $40 Tom Tom. Getting your toes stepped on 50 times, getting pushed so many times that you become numb to it, and standing out in the blistering cold with nothing to do; now that's Black Friday. You should come home to a wonderful (and warm) dinner that you "slaved over" all day to make. ;)

Pot roast has always been a staple in our house growing up and still is today! This is by far the easiest recipe (thank you, mr. crock pot) and one of the first that I ever learned how to make. The beef comes out so juicy but tender (I've tasted some dry roasts before, yuck) and the veggies complement it very well. My husband also requested some bread and butter on the side this time. We had some on hand and the loaf must've caught his eye. This would also work well with just about any dinner roll, too.

Pot Roast
Kelly's Kitch Original
Serves: 4

2-4 pound boneless pork rump
3 large potatoes, peeled diced into 1-inch pieces
4-5 large carrots, peeled and chopped into 2-inch-long pieces
1 can mushroom soup
2 Tbsp Italian seasoning

Place all ingredients into crock pot and fill it with enough water to just cover the roast. Mix the soup and spices in well. Cook on low for 8-10 hours. Use a slotted spoon to dish out the meat and place on a separate plate, dividing into equal-sized portions. Using the slotted spoon, scoop out potatoes and carrots and place on serving dishes with the meat. Enjoy!

If you want to save the roast for leftovers/lunch the next day, place into airtight tupperware container and spoon in some of the crock pot liquid to preserve the moisture.

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