Crockpot Monday: Pot Roast
So it seems to be becoming kind of a "thing" for me to use my crockpot on Mondays. Today was no exception. I had a test to take and didn't want to have to come home and deal with dinner. Inspired by the random pack of onion soup mix I had leftover from making uhh...whatever it was I made with the first packet (READ: I can't remember at the moment!)...and a tip from a reader, I decided to make a pot roast. Pot roast is another thing that I have little to no experience with because I never really eat it, but the hubby likes it and with a crockpot I figured I couldn't really mess it up.
So, all I did was:
Chop up some red potatoes, onion, and green pepper and throw them in the pot with some whole baby carrots.
*I sprinkled them with my new salt-free seasoning because I was so excited to try it out AND I used my crockpot liner...woohoo!
Unwrap the meat (Not going to lie, I had to ask the nice Meijer employee who was restocking the meat while I was there which kind I should buy...I had no idea!) and place it on top of the veggies.
Anyways, I got the meat and veggies ready the night before and put the pot in the fridge overnight. Right before I left for the day, I poured about 2 cups of water into the pot and topped everything with the packet of onion soup.
Cook on low for 4-6 hours and enjoy!
Another bonus from my grocery trip was that I found asparagus on sale! One of the hubby's favorite side dishes is balsamic roasted asparagus:
Drizzle with olive oil and a little salt and pepper.
Roast at 375 degrees for 10-15 minutes depending on how crunchy you like your asparagus. Remove from the tray and drizzle with balsamic vinegar.
In other news...Lunch Today:
Yummmm...peanut butter and banana toast and my first pear in FOREVER!
Any reader requests out there?!