Luckily, Crispers had a great selection of soups, salads, sandwiches, flat breads, etc. and they also offered many of their menu items in mix and match combos and trios. I didn't really want a large serving of anything so I chose the trio platter.
My trio consisted of small portions of the following: Pot Roast Baked Potato, Tomato Bisque Soup with Parmesan and Croutons, and an Angus Beef Slider.
![IMG_5500 IMG_5500](http://lh5.ggpht.com/-eQPywm1hL4Q/T46VteRxp5I/AAAAAAAAKQo/IRE4tEzlKlQ/IMG_5500_thumb%25255B1%25255D.jpg?imgmax=800)
They all ended up tasting pretty great, but this guy(below) definitely stood out as my favorite.
![IMG_5501 IMG_5501](http://lh5.ggpht.com/-f0dOI7SROdA/T46VuGc-ZKI/AAAAAAAAKQw/cwF0leSxUfI/IMG_5501%25255B5%25255D.jpg?imgmax=800)
If you are a follower of this blog you already know that Mike and I love to top potatoes with just about anything on a weekly basis, so this immediately went on my "recreate at home" list.
The result? Excellent and easy!
Semi-Homemade Pot Roast Baked Potato
![IMG_5870 IMG_5870](http://lh3.ggpht.com/-36pxDCCpjVY/T46Vu4udNMI/AAAAAAAAKQ4/8dU5iJC8t2w/IMG_5870%25255B5%25255D.jpg?imgmax=800)
Here's how:
1. Look for pre-made beef pot roast in the meat section of your grocery store. I'm not big on using pre-made meals, but in this case it's a HUGE time saver, not too horrible nutritionally and tasty as well. Once in a while taking shortcuts is OK in my book.
![IMG_5841 IMG_5841](http://lh3.ggpht.com/-fXL6gr5Ae-M/T46Vvav7EmI/AAAAAAAAKRA/UHAcvUvqEeU/IMG_5841%25255B5%25255D.jpg?imgmax=800)
![IMG_5843 IMG_5843](http://lh4.ggpht.com/-aMZ_IZBXIR0/T46VwDKNdTI/AAAAAAAAKRI/_B3kX4m6CYc/IMG_5843%25255B5%25255D.jpg?imgmax=800)
2. While the potatoes are baking in the oven (poke holes with a fork, rub with olive oil and garlic salt and bake at 400 degrees for 1 hr.) heat the pot roast according to package directions. I heated mine in boiling water during the last 10 minutes of the potato cooking time.
3. Once warmed through, take two forks and shred the beef medallions (if necessary).
![IMG_5860 IMG_5860](http://lh6.ggpht.com/-P4RfC7OLOkQ/T46VwsTJ5AI/AAAAAAAAKRQ/iC6tdiJg5Ho/IMG_5860%25255B5%25255D.jpg?imgmax=800)
4. Open and fluff the baked potatoes and let cool for about 7-10 minutes (they will be very hot!).
![IMG_5861 IMG_5861](http://lh3.ggpht.com/-ufNakT7xEpI/T46VxmfiodI/AAAAAAAAKRY/C01oPTRMEWw/IMG_5861%25255B5%25255D.jpg?imgmax=800)
5. Top with pot roast and gravy. Add cheese of choice on top and put back into the oven to melt for about 5 minutes.
![IMG_5864 IMG_5864](http://lh3.ggpht.com/-hBXdW060qPo/T46VzYLHClI/AAAAAAAAKRg/GLjjPJqDg1s/IMG_5864%25255B6%25255D.jpg?imgmax=800)
6. Serve with sour cream and green onions (I didn't have any) on the side if desired.
![IMG_5869 IMG_5869](http://lh4.ggpht.com/-8CBzdNz6xA8/T46V1vZn42I/AAAAAAAAKRo/f67jwFJTf3A/IMG_5869%25255B5%25255D.jpg?imgmax=800)
Thoughts:
This semi-homemade version turned out very similar to the original. The Crispers version had a thicker gravy, which I loved, but the pre made gravy was almost just as tasty.
I might add roasted carrots in with the pot roast next time for a bit more color and vegetable nutrition.
All in all, definitely a keeper!
No comments:
Post a Comment