6/13/10

Sunday Pot Roasts? Yes. Two of Them.

My regular readers might remember that last Fall we bought a side of beef for the first time ever. The beef was raised by my brother and his boys for a 4-H project. Because we have all three teenagers home this summer and I wanted to make roast this afternoon, we have two roasts in two slow cookers on the counter at this very moment. The two roasts will ensure that after cooking we'll have enough to feed 5 hungry adults and have leftovers for tomorrow.

Although there are no real recipes for todays dinner, I decided to post them to give everyone an 'idea' for dinner if they too have a rainy, lazy Sunday afternoon. I did take a picture but my oldest daughter has the memory stick adapter so my photos are stuck in the camera. I found one on Google though and yep, that is pretty much what a typical roast looks like so it will do!

First Roast
I made it this way today for two reasons. One - I didn't use fresh veggies this time because we don't have potatoes or carrots on hand... and no one in my family likes to eat carrots cooked with the roast anyway. Second - I had a spare package of Lipton Vegetable mix (dry) in the cupboard and decided to use it so we can have the vegetable flavor without the mushy carrots afterwards.

1 frozen or thawed roast - 3-4 lb.
Cover or sprinkle heavily with;
black pepper
dried minced onions
1 package dry Lipton Veggie Dip/Soup mix
1/2 c water poured around the bottom of the roast
1 bouillon cube -beef flavored

Heat on high in crock pot until done - low or high depending on your schedule and how much time you have to cook it.


Second Roast

1 frozen or thawed roast 3-4 lbs.
Sprinkled heavily with;
Garlic Salt
Black Pepper
Lemon Pepper seasoning

Heat on high in crock pot until done - low or high depending on your schedule and how much time you have to cook it! (typically about 6 hours)

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