Recipe review: Sandi Richard’s Savory Pot Roast

Pot Roast with Asparagus and Mashed Potatoes

There’s something wonderful about coming home to the smell of supper cooking. Except, as someone who lives alone, that isn’t something I get to experience very often. But a crock pot recipe gives me the perfect opportunity to fix that.

This particular crock pot recipe, posted at Food Network Canada but courtesy of Sandi Richard, features a pot roast that’s extremely easy to make. It also gives you a recipe for potatoes and carrots, but I didn’t make that portion, so I’m not going to comment on that part.

Broth, Soup, and Herbs

This particular recipe calls for seven ingredients, two of which are soup. Now, technically, it calls for Cream of Asparagus soup, but I’ve tried it with each Cream of Asparagus and Cream of Celery, and it’s great either way, so don’t worry too much if you can’t find that particular kind.

The recipe also calls for Mrs. Dash Herb Seasoning. Now, it might be possible to find this seasoning where I live, but I chose not to look for it – I like having my herbs and seasonings separate from each other, so that I can combine them in whatever way appeals to me each time I cook. Instead, I used a bit of parsley, sweet basil, thyme and oregano. I didn’t measure exact amounts, but it worked out to between 1/8 to 1/4 of a teaspoon each.

Beef

My roast shrunk quite a bit as it cooked (I had the crock pot on low for about 9 to 9.5 hours), but it ended up being the perfect amount for my supper and then lunch the next day. And it came it wonderfully – tender and delicious.

And the gravy, too, is great. It’s flavourful and easy to make, plus it freezes well if you have leftovers.

This is definitely a recipe I recommend if you’re looking for an easy weeknight meal you can let cook all day and put together quickly when you’re ready to eat.

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