Sunday, May 04, 2008

Martha Stewart I'm not

But I can cook a mean pot roast. I don't think anything says Sunday dinner like a pot roast. This is probably one of the nicest, yet simplest meals I make. Thank god for crock pots.

This particular meal was made with 1 1/2 pound rump roast, 4 medium carrots, 2 large russet potatoes, 1/2 medium yellow onion, 2 cloves garlic, 1 teaspoon of Better Than Bouillon (or 1 cube beef bouillon), 2 cups water and parsley, salt and pepper.

While the roast browns in a large skillet, cut up the potatoes and carrots and slice the onion. Place vegetables and water in crock pot. Place roast on top of potatoes. Add bouillon, parsley, salt and pepper. Cook on low for 8 hours.

After a day out hiking or doing yard work or slaving at the office, you come back to a house filled with the scents of home. Pot roast is one of my ultimate comfort foods.


Kate said...

Looks pretty good to me! Speaking of crock pot recipes, I'm trying this one tonight:

I'll let you know if it's worth sharing once we eat it.

Pammeey said...

It did taste pretty good, if I say so myself.