I’m going to share our favorite Crock recipe of all. The ROAST!
Let me tell you a little diddy about the evolution of the roast at the Woodwards.
When Ryan and I moved into our home in December, I was chompin’ at the bit to use all the wonderful new tools and gadgets from our wedding. I knew nothing (or very little) about cooking. But, I would learn.
It was a cold Sunday mid-morning. I told Ryan I was going to make lunch. Anything he wanted. (I had no groceries WHATSOEVER, so I would have to go grocery shopping and then make the lunch.)
WIthout hesitation, Ryan said, “How about a roast?”
Okay…. now to you, a roast doesn’t seem difficult. And, it really isn’t.
But at that moment, I about had a heart attack and died! A roast…. really? That seems incredibly out of my realm of kitchen knowledge.
But, I was going to do it. I had a sweet new Kitchen Aid roasting pan (Thanks Ash and Barb) that was dying for a little attention.
So, I called four or five people for instructions. I had no idea…..
Then, I found out it would take many hours to cook. Many.hours.to.cook.
By the time I went to the grocery store to get the items I was instructed to use, it was 11:00 a.m. and my stomach was growling.
I stopped at Wendy’s on the way home to get us both cheeseburgers and fries. That would hold us over the many hours it would take to cook.
Then, I did it. I cooked a roast. And, it was delicious! Ryan loved it. I was cemented as a real wife…. that COOKS.
So, now we make roast a lot. Normally, in our Crock Pot. It’s always a great cold weather meal and is great for leftovers.
This is what I use:
1 small pork or beef roast (I vary between the 2 – I prefer the pork, Ryan the beef. I pick the smallest one available at the meat counter)
1 small red onion chopped
1 small yellow onion chopped
1/2 bag of baby carrots
3-4 potatoes, chopped into eighths
about 1 1/2 cups of chopped celery (My grandfather swears this is the KEY to a good roast – you’ve been warned.)
I chop everything the evening before and put it in the fridge. I add lots of Mrs. Dash original seasoning, which I pretty much love. I also add salt and pepper. I usually add quite a bit of this and more before we eat it.
In the morning, I fill it past the top of the roast with water. Cook all day (about 8 hours) on low. I usually turn it on warm when I get home.
If you haven’t made a roast, you must. You must.
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