The summer is just beginning here in New jersey, and that means looking forward to a couple of months of cold salads, sandwiches and take out for dinner, right? WRONG! Instead of turning on the oven and heating up my kitchen, I whip out the trusty Crock Pot and let my dinner cook away while I’m at work.
This week, I made two deliciously simple meals, that only need a quick side dish to make them complete. Yesterday, it was pot roast with carrots, steamed green beans and a quick sweet potato hash (recipe for that below too).
Admittedly, I ran out of EVERYTHING I usually use in this recipe, but oddly enough, the meat came out just fine. It seems that it’s really difficult to ruin a pot roast!
- 2-3lb bottom round beef roast
- 2/3 cup beef broth (or water)
- 3 carrots, peeled and cut into thick chunks
- Seasonings of your choice – I used a store-bought “steakhouse” seasoning blend, but salt, pepper and some garlic powder work just fine
- 1 onion – normally, I would put onion in this, but I found mine rotted last night, so left it out. If you use an onion, cut that up into thick chunks
How to: Season meat on all sides with your blend of spices. Add broth (or water) to crock pot and then onions and carrots. Place meat on top of veggies and cover. Cook 10 hours on low. Meat will fall apart when done. Pull out veggies and serve on the side. To keep meat moist at the table, add about a TBS of flour to the pot and whisk juices to make a gravy. Pour over meat. Want something yummy (and lower-carb) than mashed potatoes to serve with this? Try my quick and easy sweet potato hash!
Sweet Potato Hash (serves 4):
- 3 large sweet potatoes, peeled and diced into bite-sized pieces
- 3 TBS extra virgin olive oil
- Salt and pepper to taste (or, use the spice blend you used on your pot roast!)
- Pinch of ground nutmeg
- 1/2 tsp ground cinnamon
- 2 cups fresh baby spinach leaves
Heat oil in a large saute or fry pan and add potatoes. When they start to brown, add seasonings and spices and continue to cook until soft enough to pierce easily with a fork (about 10 mins). Once cooked, turn heat to low and add spinach leaves. Continue cooking until spinach is wilted and soft, drizzling additional oil if mixture becomes dry. Use tongs to mix thoroughly. Serve with pot roast, or eat alone – easy and delicious!
In the pot today: chicken legs and BBQ Sauce. That’s it. When I get home, these things will fall off the bone. Pick up some coleslaw and cornbread on the way home and dinner is done. Enjoy!