It’s another cold night in Orlando! Corey and I knew we were going to be in the mood for some hot food when we got home, so, this morning, I got to work on a pot roast and put it in the slow cooker.
I’ve posted a pot roast recipe previously, but this recipe is a little different. I actually forgot to buy celery, so that didn’t make it in the mix. As I mentioned in the other pot roast post, Corey’s mom has a great recipe which uses a jar of gravy, along with the other liquids. I decided to go that route this time, except, a jar of Heinz Homestyle Rich Mushroom Gravy caught my eye, and I decided to go with that instead of turkey. When I was at the produce market over the weekend, I happened to pick up some white mushrooms, so I also added those to the pot, as well. We cooked a big roast (3lb), so we will be eating those leftovers all weekend!
There’s just one problem. The first step of slow-cooking pot roast involves browning each side of the meat before adding it to the pot. Living in an apartment means my kitchen, and basically every other room in the place, gets filled immediately with smoke anytime I cook something on a higher heat level. Not that big of a deal, right?
Tell that to this crazy dog:
Every single time I cook and the slightest bit of smoke gets in the air, Bella goes running for the closet and hides until the smoke disappears. This time, the door happened to closed, so she panicked even more. I opened the door for her and got this look:
I guess we will be safe if there’s a real fire in the apartment! Or…she will be safe in the closet?
We’re off to watch a movie, go to bed, and get our stomachs prepared for the Chili Cook-Off tomorrow morning! We’re gonna get to taste over 50 chili’s…including one made with kangaroo meat? Not sure how I feel about that, but I’ll take pictures!
Mushroom Pot Roast
3lb. Chuck Tender Roast
1 large onion, peeled and sliced into wedges
6 medium red potatoes, washed and cut into quarters
6-8 medium carrots, peeled and chopped into chunks
8-10 white mushrooms, stems removed and caps sliced
3 teaspoons garlic powder, 2 for the meat, 1 for the pot
2 teaspoons salt
1/2 teaspoon red pepper flakes
1 bay leaf
3 cups beef broth
1 jar Heinz Homestyle Rich Mushroom Gravy
1/2 cup water
Heat a skillet over medium high heat and spray with nonstick spray. Sprinkle each side of the roast with 2 teaspoons garlic powder and 2 teaspoons salt. Brown on each side, about 4 minutes each. Remove from skillet and place in slow cooker. Add chopped veggies to the cooker. Pour in the broth, water, gravy, and seasonings. Give everything a big stir and place the lid on the cooker. Cook on LOW for 8 hours. Shred meat with 2 forks and serve!