Each Sunday I'm linking up with Stacey for her recipe linkup.
Hello, lambs! Welcome to another edition of Try it Sunday!
This week we are making Pot Roast. I'll confess to you I have absolutely never, ever made a pot roast in an oven. I have always done it in a slow cooker and it works so well I'll never change my ways. Normally I make this a lot in the winter but Matt requested it and truly, it's not that expensive to make and it's EASY.
Admission: this is a recipe I found off of Pinterest a few years ago and it's kind of been my go to. Traditionally, I use an onion soup mix but this tastes so much better.
I put my roast into the slow cooker and toss in my onions (and carrots and potatoes if you have them), and I sprinkle a bunch of cracked black pepper over it. I have a steak seasoning blend I bought on a whim and I used that this time and it was great.
Just pour that over your roast. I started mine around 9 am and it was maybe only half thawed out (I had my roast in the fridge over night) and cooked it on low until about 5:30. Once it hits 8 hours in my slow cooker, it automatically goes to a "warm" setting and that's just fine.
This is what it'll look like at the end. Normally if I'm making mashed potatoes for Matt, I'll take some of this liquid and mix with some flour on the stove to make a gravy. I didn't this time because we weren't having mashed potatoes, but it does make a good gravy.