Just so you know, my Mom has a culinary gene that she SO did not pass on to me. Sucks for me since I’m now pretty much forced to learn to cook (hello, living on one income means sayonara to dining out & costly convenience foods). So I asked my Mom to walk me through putting together one of her much celebrated crockpot roasts. I’ve made two so far and both times hubby snarfed it, so I know I did something right! First time I used beef and the second time a pork tenderloin. Both came out SO delicious, the meat just fell apart! We were able to make some slammin’ pot roast sandwiches with the leftovers too. Yay for me! But oh no, is there hope for me yet? Crap! No more pulling the “Sorry, I can’t cook, let’s take our guests out to dinner” card!

INGREDIENTS:

• Beef or pork roast
• Bag of baby carrots
• 1 stalk of Celery
• 5 sm. white or red potatoes
• 1/2 of a lrg. white/yellow onion
• Mrs. Dash
• Tarragon
• 1/2 a packet of onion soup mix
• 1 c. of water
• Jar of minced garlic
• 1 stick of butter
• Feta cheese
• Salt & pepper

DIRECTIONS:

1. Rinse your meat well.
2. Place a slow cooker liner in the crockpot, place piece of meat on bottom.
3. Cover the top/sides of the meat with a thin layer of minced garlic.
4. Add a generous amount of tarragon and Mrs. Dash.
5. Wash & cut up all the veggies (cut celery into 3″ long pieces, quarter potatoes, cut onion into half rings).
6. Layer veggies on the sides & top of meat, filling up the crockpot.
7. Add more tarragon, Mrs. Dash and salt & pepper.
8. Cut one stick of butter into pads and layer on top.
9. Dissolve the onion soup mix in 1 c. water (stir well) and pour evenly into crockpot.
10. Crumble feta cheese (as desired) on the very top.
11. Cook 8-9 hours on low.

MENU IDEA:
- Savory Crockpot Roast
- Favorite green salad
- Fresh rolls

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• Tagged with: Crockpot Meals, Recipes