Thursday, May 10, 2012

Tender Roast with Veggies and Gravy

Yum
I've tried many-a-roast recipe. Roast is one of my favorite foods. When I was pregnant with my son, I was spoiled by my mother-in-law's roast. So much so that when the leftovers were gone, I cried. This is the first roast recipe that has even come close to how good hers is. It definitely tops any roast recipe that I have made to date. It's tender and packed with flavor.

Just how good was this recipe? I found one of our kitties, Muffin, trying to sneak a piece off my daughter's plate that she didn't eat :)

Of course, once you was caught - she didn't want to eat it anymore :P

(Print)
What you need:
  • 1 roast
  • Carrots, diced
  • Potatoes, peeled and diced
  • Montreal Steak Seasoning
  • 1 beef bouillion cube
  • 1 pkg. au jus
  • Water
Directions:
  1. Place meat in slow cooker and fill it up with water.
  2. Season with salt, pepper, and steak seasoning.
  3. Add package of au jus and beef bouillion cube. Stir.
  4. Cook on high for 5 to 6 hours.
  5. Uncover and stir. Add carrots and potatoes.
  6. Cook until potatoes and carrots are fork-tender, about 1 to 2 more hours.
  7. To make gravy, add a few tablespoons of cornstarch to a small bowl. Add cold water to make a thin paste and stir until there are no lumps. Add some of the crockpot's juice to a small pot and bring to a boil. Whisk in cornstarch mixture gradually until it has thickened.


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