Very Easy Pot Roast Recipe (and I didn’t Burn the House Down!)
it’s been a somewhat mentally challenging week over here in my brain as i’ve come to get settled with the fact that i am not striving for comfort (because i won’t find it on my new path).
that being said, i don’t need to make my week more challenging by cooking some sort of intensive meal for my husband as part of our relationship goals for the month. if you’re a new reader, i really don’t cook. that mainly falls to my husband who enjoys it and is good at it as opposed to me who finds cooking incredibly stressful and about as enjoyable as going to the dentist.
the slow cooker/crock pot has saved my life and made me feel like a capable human who can actually make edible things. yay! my in-laws surprised us with this house warming gift when they visited us over the summer so i made the easiest pot roast for fall ever last night.
when i was looking for a few recipes, a few said i needed “brown the meat” before i put it in the crock pot so i did that. this was my first experiencing browning meat (i am not even kidding) and put way too much oil in and almost started a fire. that was exciting but regardless…the meat actually browned! yay!
i seasoned it with salt, pepper and some steak seasoning we had in the cupboard. my husband says when i use the word “cupboard” it makes him feel like he’s married to a 73 year old. that only makes me use it even more. i’ve also started saying “where my damn billfold?!”
later i found out you don’t haaave to do this so in the future this will make the recipe even easier because the less i have to interact with raw meat, the better.
my favorite part of this recipe…you just dump in some dry onion soup mix and BAM-instant seasoning! it even says so on the box so you know it must be true. because our chuck roast/pot roast was only 2lbs, i used about half of one packet of dry soup.
evidence of first celery cut so i can show my future kids and make them proud one day:
i threw the onion/carrots/celery on top of the pot roast, mixed the soup with a half of cup of water and dumped that over it all and cooked it for 7 hours on low heat.
since we work from home, we smelled the progression of this meal all day long and that was fantastic. it felt all warm and cozy even though it’s still in the 80s (and 90s this weekend!) in portland. i’m not wishing for fall any sooner than it comes because you never ever rush summers in portland.
after it cooked 7 hours, we totally could have eaten it because it was all falling apart and begging to be consumed but you can’t have a pot roast without potatoes. i think it might be illegal or something? i read online that if you put russet potatoes in there from the beginning they will turn to mush so add them later.
i cut up 3 russet potatoes and then strategically placed them under the pot roast (after the picture was taken) so they would get the best flavoring and cook even faster.
best compliment ever because again, that lady can cook.
we ate on our new non-stolen patio furniture as we watched the sun drop behind the hills.
not to brag or anything, but i freaking made an edible pot roast! i felt so domestic and i needed a win. i may have even high-fived myself. you should also note that we are not using the stolen-now-returned wine glasses because when we opened the box one of them was broken so they need to be returned. #wineglassdrama
delicious meal after a tough run yesterday that i cooked and no one got sick from (that’s one of my fears about cooking is that i will inadvertantly give everyone food poisoning).
our puppy may have gotten a little sample later…yes she is resting her elbows on placemats because she deserves comfort too.
happy friday everyone and let’s be friends on on pinterest because i’m going to continue to learn how to make more super easy recipes and save this one for later! super easy recipe down below.
1) what fall thing are you most looking forward to?
2) do you have a slow cooker and do you think it’s like magic?
3) favorite fall recipes? share below or tag me on pinterest so i can it to my board!
SUPER EASY FALL POT ROAST RECIPE:
2lbs of chuck pot roast
1/2 packet of dry onion soup (more depending on your flavor preference)
2 celery sticks
3 medium sized potatoes
brown the pot roast (or just throw it in)
cut up and dice carrots, celery and onion and put it in on top of roast
mix soup with 1/2 cup water and pour over top
cook on low-heat in slow cooker for 7 hours
around 7 hours, cut up potatoes to 3/4 inch chunks
place under pot roast and cook on low heat for another 1.5 hours
remove and enjoy!