Wednesday, September 11, 2013

CrockPot Heaven

I love walking in the door to the smell of a pot roast in the crockpot. So what if I had to cook an entire meal and start another one last night. It's all worth it tonight! 

Start with the right ingredients for a guilt free home cooked meal to die for! Local organic beef and butter from grass fed cows and organic veggies. 

I like to coat the roast in black pepper, melt butter in a cast iron frying pan, and sear the roast on all sides. The entire process takes about 3 or 4 minutes. Then I drop it in the pot, cover halfway with water, turn on low, and go to bed. 

Next morning, wash carrots and cut into thirds before adding to the pot. Halve some yellow or red onions, remove the skin, and set them on top of everything in the pot. 

In the afternoon, my daughter adds the peas when she gets home from school. 

After a long day at work, all I had to do was cook the quinoa (we don't do grains anymore) and put everything in the bowls. 

Yes, my roast cooked for about 24 hours. Seem like a long time? Not only is slow cooking great for tenderizing any roast, but grass fed beef is very low in fat and needs to be cooked low and slow.

How do you cook your pot roast? Do you use a slow cooker or do you use the oven? I hope one day to own a cast iron dutch oven and cook roast in that! 

1 comment:

  1. This looks delicious. I have never seared my roasts before putting them in the crock pot. What is the reasoning for doing that?