Ah, Fall. The magical time of year your calendar fills up and you’re stuck trying to figure out what you can make for dinner in the 15 minutes between soccer practice and ballet lessons while your children, who just came home from school, are underfoot claiming to dying of hunger.
I have the 6-quart Cook & Carry Slow Cooker by Crock-Pot. I love it because its giant enough to make a double batch of whatever I’m making and the tight sealing lid makes it cook super fast. So if you forget to put your crock-pot meal in the cooker in the morning and only remember around lunchtime that you forgot, but don’t have anything else planned for dinner you are still okay if you crank it up to High. Not that this ever, EVER happens to me. Ahem.
This week, I made Pot Roast – which I almost never make. This was a huge hit with the family, so it will be making appearances all winter to be sure!
French Onion Pot Roast
(found on The Little Kitchen, a seriously awesome blog I’ve discovered)
3-4 pound boneless beef chuck roast (I did a 3 pound and it was not enough – my family wanted more leftovers)
3 Tbsp flour
1/4 tsp pepper
1 tsp salt
2 Tbsp olive oil
2 celery stalks, trimmed & cut into 3 inch pieces
4 carrots, washed & cut into thirds
10.5 oz can of french onion soup, condensed (I used Campbell’s)
Mix flour, salt and pepper together on a plate.
Trim any fat on the sides off the roast, rinse and pat dry with paper towels. Dredge in flour mixture.
Heat 1-2 Tbsp of oil in a skillet or dutch oven on medium heat. Add roast to heated pan and heat to sear for 2-4 minutes on each side. (Just to lightly brown.)
Add carrots and celery to the bottom of the slow cooker and add roast on top of the vegetables. Pourfrench onion soup and 3/4 can of water over.
Cook roast in slow cooker on low for 17 hours or high for 5 hours.