April 13, 2019

Pot Roast - Crock Pot Cooked with Mushrooms and Green Onions

Although I do enjoy cooking (usually) and we eat all our meals at home and do not go out or order in, there are certainly days when I do not feel like cooking, or I have things to do and I know finding time between 5-6 pm to worry about what to make for our evening meal just won't be in the cards for me.

That is when the Crock Pot and my instant pot come in handy. 

Although I bought two roasts to grind into hamburger patties and chop into meat to freeze for later meals, I grabbed one of them out of the freezer and prepped it for cooking all day, leaving me free to accomplish 50 other tasks.  Pot roasts are just an easy 'fall back' meal.  Often made on Sundays so you can put it into the slow cooker that morning, head off to church, come home later and have dinner ready and waiting for you! 

Seasonings vary.  I hope readers just play around with whatever herbs and spices they love.  And honestly, some of the best tasting roasts have little more than salt and pepper along with some tasty vegetables cooked with it.  Typical would be carrots, onions and potatoes.  You don't even have to cut them.  Just peel and throw in withe roast to cook.

Today however, I took the time to sear my roast, and then used the pan to saute' some mushrooms and onions along with some garlic.  We are low carb right now so big sweet onions, potatoes and carrots are not on our menu.

Pot Roast in the Crock Pot

1 roast
1 T oil with 4 T butter
salt and pepper
2 T tomato paste
2 c beef broth

In a pan on the stove, heat the oil and butter. Salt and pepper your roast then in the hot pan, quickly sear both sides of the roast to give it color and seal in the juices.  Place into your slow cooker or Crock Pot.  Add bit of water to deglaze the pan, scraping the bottom - pour this over your roast.  Lower the heat, add a little more oil and butter and saute the mushrooms.  Use sliced, or baby mushrooms - whatever you wish and as many as you like.  As they start to turn golden brown, add about 3/4 cup of onions of your choice.  I love yellow onions but currently are using more green onions due to the carb counts/sugar levels.  As they continue to cook and get soft, add about one tablespoon fresh minced or chopped garlic. Only cook the garlic about 1 minute so it doesn't get bitter.  Now to the pan, add 2 cups broth and 2 T tomato paste.  Mix in, and then pour it all over the roast in the slow cooker.  Cook on high or low, depending on how much time you have before you plan to serve it.  Also, if you roast is thawed or frozen. Your meat won't 'burn' in the crock as it does have 2 cups liquid - so you can't overcook it.  I cook on high 5-6 hours if thawed and 8-10 hours if frozen. 

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