Katherine Mez

Yesterday my domestication took me to a place in my cooking, that I’d have to say I probably enjoy the most……to the slow cooker or as i like to call it “the crock pot”.

I have been wanting to make a pot roast for a few months now and just havn’t gotten around to actually doing it…but yesterday was the day. I made a pot roast with my mother’s recipe about a year ago and it turned out pretty good….. but i wanted to try my hand at it with my own recipe and love of flavour.

And so it began…. The “Hot” Roast (i’m calling it the “hot” roast… because my recipe turned out so yummy that it needed a sassier name…..)

I began preparing the ingredients at about 12:30ish and was actually finished washing, peeling, cutting, and ready to place them in the crock pot by about 1ish. Interrupted with a few kisses from my Dean…but I’m not complaining.

What i love most about a crock pot is that it cooks all day making your house smell heavenly and then in a few hours it’s done… and it’s moist, and tender and amazing….. mmmm. (and the very best part is there is hardly any clean up.) yay!!

The dish turned out perfectly.

Everything was full of flavour and very tender.

I had the pleasure of making this “hot” roast for my Dean, his father and his buddy phil…. and they loved it.

all bowls were empty.

phil..enjoying Dean’s dinner toast.

Dean likes to make toast with every meal….. rye toast at that.

“Hot” Roast Recipe:

1 Oven Roast of Your choosing

2 Large Carrots

6 Medium Potatoes

1 Tomato

2 Stalks of Celery

1 cup Frozen Corn

1 Can Mushroom Soup

1 Package of Onion Soup Mix

1 Pack Beef Boulion

1/2 tbs Garlic Salt

2-4 Cups of Water

A sprinkle of Nutmeg

Salt and Pepper

Olive Oil

Start By washing, and peeling the carrots and potatoes. Cut them into thick chunks. Wash celery and tomato and cut into large chunks and place into a bowl with the potatoes and carrots.

Set your pan to med-high and ad olive oil. Rinse your pot roast.

Rub the roast with about a 1-2 tbs of salt, garlic salt and/or pepper.

Sear each side of the roast in the pan, until all sides are brown.

Add water to crock pot then place the rost in the crock pot.

Add garlic salt, onion soup mix and beef bouillon to the water inside the crock pot.

Add all vegtables (including corn) to the crock pot.

Add the sprinkle of nutmeg.

Spoon over the top the can of mushroom soup.

Add water until the water level is slightly lower then the highest vegtables.

Cook on High for 6 to 7 hours

or

Cook on Low for 8 to 9 hours.

And there is is.

Hope you enjoy.

-k

katherinemez@gmail.com