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Friday, January 15, 2016

My Favorite Winter Meal!

I grew up eating this pot roast dinner and it was always my favorite meal! My mom would only cook it once the weather turned cold (this and her tortilla soup!), so once any bit of chill hit South Texas my fingers were crossed that she'd pull out the crockpot and make this for dinner! 

Chuck Roast
2-3 yellow onions 
3 cloves garlic 
1 box of Swanson Beef broth
Meat tenderizer
Minced garlic
Black pepper
Bay leaves
Garlic Salt

And a Crockpot

Step 1: Season the chuck roast. Sprinkle one side with meat tenderizer, garlic salt, minced garlic and some cracked black pepper. Flip the roast over and repeat. Then place the seasoned roast into the crockpot. 

Step 2: Cut the onions into chunky slices. Then layer them all around the roast. You want an even layer that completely covers the meat. Then dice up your garlic and sprinkle it into the crockpot.

Sidenote: Does anyone else have a hard time with onions? My eyes burn for like an hour after I have to cut one. I can be in a different room and they will start burning if someone is cooking in the kitchen! I won't even be cutting them or near them!

Step 3: Add a few bay leaves. I used three because that's what came out of the jar, it's completely up to you! To be honest, I've cooked this without the bay leaves and haven't noticed much of a difference. In my opinion it just makes it look pretty! 

Step 4: Pour in the beef stock. You want the meat to be mostly covered. If I cook a larger roast I usually need more than one box of stock. This was a small one, so one box was perfect!

Tip: When the roast is finished don't dump out the broth! We pour it off into a tupperware and put it in the fridge. The next day just scrape off the fat layer that forms into the trash. The stock will have a ton of added flavor from the onions and makes an amazing base for vegetable soup later on! 

Step 5: Set the crockpot to cook on low. That's it! You're done! 

I prepped this in the morning, it took maybe ten minutes and then I got dressed and went to work! Ours cooked for about 8 1/2 hours. I like to aim for at least six, but I wouldn't go more than 9 hours. 

WARNING: Your whole house will smell like you're an amazing cook when you get home from work! It's a great way to trick your guests, boyfriend/girlfriend, friends!

I served ours with baked sweet potato fries and Brussel sprouts! Just slice the sweet potato into sticks and lay them out in one layer on half of a lined cookie sheet. Then halve the Brussel sprouts and spread them out on the other side. Drizzle the vegetables with EVOO and sprinkle both with a little Cajun seasoning (I like this one), garlic salt and cracked black pepper! Two sides and only one cookie sheet to clean up! 

Make this for company or make a small one for yourself! The leftovers are just as tasty! 

Love you lots, 

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