Sunday, May 3, 2009

CROCK POT ROAST -SLOW COOKED

1 Large Pot Roast
Montreal Seasoning
Bag of pre-peeled carrots
1 jar of beef gravy
Canned Potatoes optional
1 Can of diced tomatoes

Early in the day put Crock Pot on Low setting
Place the Eye Roast, then carrots (and potaotes if you like)
Sprinkle with Montreal Seasoning,canned tomatoes, then pour the gravy over everything, and about 1/4 cup of water.
Put the lid on and leave it alone for about 8 hours.
Remove the Roast and allow to stand a few minutes, slice. Serve with the carrots and potatoes. I usually make mashed potatoes on the side and use the thin gravy that was made in the crock pot.
Refridgrate the remaining Roast if there is left over, and slice it thin the next day for either sandwiches, or hot roast beef sandwich.
This is comfort food. Easy and so good. I usually make this on a day I have to go to work, but it's good for a Sunday meal, which is what I am doing today.

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