I love to try recipes when I can and this one looked too good to pass up. My husband was traveling and he usually does the cooking so this was my chance to give it a try! And it was so good I’ll definitely be doing it again.
It was savory and perfect for the chilly (for SC) nights we have been having. I have eaten it for breakfast, lunch, and dinner over the last two days LOL.
I left out the mushrooms because they’re not my fave but I think next time I’ll try adding them!
Warning: this pot roast was a little over 2lbs and about $18. I was surprised by the cost. It was worth it but I didn’t expect it.
Do you use your crock pot a lot? I need to do a better job of using mine because everything I make in there is so easy and good!
I cooked it the full nine hours just to be sure all the flavors meshed and that the meat was super tender. It was the perfect amount of time.
It was all tearing about the few times I stirred the veggies under it, so I mixed it all together about 3/4 of the way through.
I still have about 4-5 servings left so I’ll be eating it for the next few days, lol! Makes a great lunch on to go and also a delicious dinner paired with red wine. I may even lay an egg over it for breakfast today. I love love leftovers! You can do so much with them! Just wait until after Thursday! LOL I’ll be talking all about our Thanksgiving meal (we’re hosting) and how we use the leftovers after.
I had it with sweet potatoes the first night, but it was delicious with red potatoes mashed too!
Let me know if you try this recipe too! Enjoy and Happy Monday!
Recipe credit to: https://www.thespruce.com/low-fat-slow-cooker-pot-roast-2245933