Saturday, May 15, 2010
Nothing takes me back to my childhood more than the smell of a roast cooking. Roast was a Sunday dinner staple at our house, and the aroma that filled the house would make my mouth water. My first attempt to make my own roast was in college and it did not go well. The meat was tough and the carrots were hard. The only thing editable was the potatoes, they were soft and quite delicious. I blamed it on everything from to the fact that I bought the meat at Food 4 Less, to my baking dish of choice and the temperature of the oven. It was quite a while before I attempted roast again. Then I figured out that making a roast in a crock pot was 100% foolproof. I’ve been unstoppable ever since. It is so easy, peal the veggies, salt everything very well, add a can of cream of mushroom soup, and throw it all in the crock pot, (or slow cooker people are calling it these days). Cook it on high for four to five hours and you house will fill with amazing aromas. I have a large crock pot and it can cook enough roast to feed six to eight people. Buy the size roast you would need, salt and pepper it and place it in the bottom. Slice up one large onion. I usually peel one potato per person and then throw in a few extras, cut them in half, lengthwise. My family loves the carrots so I peel most of a five-pound bag. I cut them in half, and the thicker end of the carrot in half again. Try to make the same sized carrots sticks. Place the potatoes, carrots, and onions in the pot. Mix them up however they will fit. I usually salt every layer. Place the can of soup on top and spread it around. Put the lid on and cook away! When it’s done you can take the juices and make a nice gravy out of them by adding a little flour and water. It tastes great over everything. And I actually enjoy a little mustard on my roast and carrots. So good!