Monday, August 1, 2011

Pot Roast Monday

Pot Roast has become somewhat of a tradition around here on Mondays and I never get tired of it! We don't do a whole lot of variation (why mess with a good thing?!) but it still lets us have melt-in-your-mouth meat once a week with deliciously season potatoes and broccoli. It was always one of my favorite things my mom made growing up and ever since I invested (okay, it was $20) in a good crock pot, I've been a happy camper :) It's a good "meat and potatoes" dish (literally) - warm, comforting and best of all, easy to make. And as crazy as Mondays can be, that's a good thing.

- One rump roast or similar cut of meat, roughly 3/4 lb per person
- Beef or Chicken broth, enough to nearly cover your meat (we've used both with equally good results)
- Vegetables 
- Seasonings (I use garlic powder, pepper, onion powder and red pepper flakes)
- Flour

Heat a tablespoon or two of oil in a large skillet over medium heat. Mix the flour with seasonings of your choice (for this step I use pepper and garlic powder) and cover both sides of the meat. Place meat in the skillet to brown, two minutes per side. Remove from heat and transfer to crock pot.

Cover meat with the beef or chicken broth and add the rest of your seasonings (I reapply pepper and garlic powder and add in the flakes and onion powder. Because the broth already contains a massive amount of sodium, I never add additional salt). Cover and cook on high for 7-9 hours.

Optional: Add in vegetables during the last hour or two of cooking, depending on the type of veggie. I use red potatoes - one per person - and put them in for at least two hours. They are delicious by the end. I also throw in broccoli about 15 minutes before we sit down to eat so that it doesn't get soggy but that it has a chance to absorb the flavors.


What about you? Do you have a staple dish that you keep coming back to?


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