October 3, 2012



Today’s post is all about the importance of CPR.  No, not Cardio Pulmonary Resuscitation (although important)…something that tastes much better:  Crock Pot Roast.



As some of you know, I have had a love/hate relationship with crock pots for a while now, but I think that is just because I had a dud.  The low setting was burning hot and everything I tried just ended up tasting blah.

My mom just donated hers to our kitchen (a Calphalon version) and I must say it made all the difference in the world!  The low setting was actually low and I could program how long I wanted the dish to cook.  Then, after 9 hours it shut off and went to the warm setting for another couple of hours – it was amazing! I LOVE it and can’t wait to use it again.

Thanks mom!




Here’s how:


Crock Pot Pot Roast

4-5 lb. Chuck Roast (no browning necessary!)

1 pkg. dry onion soup

1 pkg. brown gravy mix

1 can diced tomatoes (I used Delmonte Garlic and Olive Oil Petite Diced)

1/2 C low-sodium beef broth


Spray crock pot with nonstick spray.  Place the meat and all other ingredients in the crock pot. Turn on low for 9-10 hours. 



--as for the “sauce” left over in the crock pot – please don’t let it go to waste! You can eat it as is poured over your roast, although I found it to be a little too liquidy for my liking.  So, I transferred mine to a saucepan and brought to a boil.  I then added a mixture of cornstarch and water to thicken for a delicious “gravy”.  It was amazing!





On the side, I roasted red potatoes and carrots in the oven as the pot roast was finishing up, however you could add them into the crock pot while cooking the roast.  I just always feel like the veggies get mushy and lose a bit of flavor – so I like to roast them separately.

Happy Eating!

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