|Herb and Mushroom Pot Roast, Rice, Peas, and a Clementine|
Leftovers from Sunday dinner are the best! Yesterday for dinner I made the classic Sunday pot roast, but of course did it my own way. Naturally, for me, that means slow cooker! I also add mushrooms and some herbs, and it's just to die for. I usually serve it with green peas and either rice or mashed potatoes. I also safe the leftovers to make Pot Roast Soup, which is basically just my riff on beef vegetable soup. Today, though, I took a few of those leftovers to work for lunch, with some rice, peas, and a clementine. The only thing I regret is that it didn't photograph as well as it tastes!
If you're looking for a trusty pot roast recipe, I recommend this one highly! And don't forget to freeze your leftovers for soup! I think I'll make some next weekend...
Herb and Mushroom Pot Roast in the Slow Cooker
2 lb beef pot roast
1 cup baby carrots
8 oz whole fresh mushrooms
1/2 cup red wine (or beef broth)
1 package Lipton Golden Mushroom Soup
1-2 Tablespoons Herbs de Provence
Slice onions into thick rounds. Place them in the bottom of a lightly greased 4-6 quart crock pot. Then place in the carrots and raw beef roast. Add in mushrooms, and feel free to nudge them down and around the roast. Sprinkle soup mix and herbs over the top. Slowly pour in the wine. Cover and cook on low for 10-12 hours (preferred), or on high for 5-6 hours. Roast is done when the meat falls apart at a gentle fork-poke. Serve hot with potatoes or rice to soak up all that good sauce!
If you like to drain your pot roast of the juices before serving, I highly recommend saving these for future use in soups and sauces. You can even freeze them and scrape off the fat that floats to the top.
If Herbs de Provence aren't your thing, feel free to replace with Italian Herbs or any other mix of your choice! A little salt won't hurt either, but I find it unnecessary.
Serves around 6, unless you have teenage boys. Then it could very well only serve 2. Increase the size of your roast up to 4 lbs without adjusting the cooking time.
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