Friday, February 8, 2013

Birthday Pot Roast

You remember ages ago when I said I would be posting regularly about food and diapers?  Yeah... that obviously isn't happening.  And I'm super-duper overdue for a post about gluten-free foodies.

That being said, here's one!

What happens when it's my birthday, I'm getting over a cold, and the hubby has found a chuck roast on manager's special at the grocery store? We make pot roast.

This pot roast recipe is a combination of two recipes and some adaptation courtesy of a lack of spices.  Here's how it went down: hubby found this recipe, and declared it must be amazing because over 1000 people have rated it very highly.  However, dry onion soup mix has a little note on the side of the box stating that "this product has been processed in a plant that also processes x, y, z, and wheat." Go figure.  So, I went and found this recipe to substitute. Then, on birthday morning while we were scrambling to get everything in the crockpot in time to eat it before midnight, I realized we had no onion flakes.  So, here's what we came up with!


Birthday Pot Roast [with all credit given to Marie and Chef Dee]

Ingredients

  • 1 4 lb. chuck roast on manager's special
  • 1/3 of  a small bag of baby carrots
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 3 red potatoes, cubed
  • 1 cup water
  • 3 teaspoons onion powder
  • 2 cubes of beef bouillion
  • 1/2 teaspoon parsley flakes
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon paprika

Directions
  1. Brown the chuck roast on a skillet, about 4 minutes on each side.

  2. Dump all the ingredients in a crock pot.

  3. Cook for 10-12 hours on high.

  4. Invite some friends over for dinner, and enjoy!
Sorry for the lack of pictures.  That whole being sick thing, you know.  Makes one forget to do important things, like take pictures of their quarter-century birthday for posterity's sake.

No comments:

Post a Comment