Tuesday, January 22, 2013

Slow Cooker Pot Roast


I love coming home from work and dinner is already done.  I made this Slow Cooker Pot Roast last week and it was so easy and delicious.  All I had to do after work was boil some egg noodles and make a simple side salad.  This is a perfect winter meal for a weeknight or on a weekend.  Enjoy!


Also in case you were wondering about how Buddy was doing, he seems to be okay now (I wrote about his health issue earlier in the Leftover Ham Soup post).  According to the vet, he has hypothyroidism (low thyroid levels) and it is common in older pets (and people).  Right now he's on Levothyroxine and will need another blood test in a couple weeks to determine if the meds are working right.  He will likely have to be on these meds for the rest of his life.  It just seems like all of a sudden Buddy became an old dog this year and I'm not ready for it.  Did you know older dogs get cold easily?  He actually shivers outside now and a dog trainer friend told me he needs to wear a coat out and its normal for older dogs to get cold easily.  He's turning 11 this spring but still acts like a young dog most of the time, thanks to his younger sister Ellie.  Here is Buddy yesterday in the kitchen with me hoping for something to "fall" haha.  Look at that cute face!

Slow Cooker Pot Roast

Ingredients
1.5 to 2 pounds boneless chuck roast
10.5 ounce can cream of mushroom soup
½ cup water
1 large russet potato, diced (larger pieces)
1 onion, diced (larger pieces)
2 cups baby carrots
1 teaspoon parsley
1 teaspoon granulated garlic
1 teaspoon of your favorite seasoning (I used Trader Joe’s 21 Salute Seasoning)
1 teaspoon salt
1 teaspoon ground black pepper


Directions

In a small bowl, combine parsley, garlic, seasoning, salt, and black pepper.

Season both sides of roast with spice mixture.

Place carrots, potatoes, and onions in bottom of slow cooker.

Place seasoned roast on top of vegetables.

In a small bowl, mix cream of mushroom soup and water.  Pour over roast.

Cover and cook on low for 8 to 10 hours. 

 
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Remove meat and vegetables from slow cooker.  Whisk in cornstarch to make a gravy.  Add meat and vegetables back in slow cooker.


Serve with egg noodles.