This is a simple slow cooker pot roast recipe. You know me! When it comes to cooking most of the time I love a quick recipe so that I can get on with my evening or day.
- About a 3lb beef roast (or your choice)
- 2 cups of beef or chicken broth. That’s correct. You can use chicken broth as a sub!
- Seasonings can be as simple as salt and pepper or your choice of seasonings. Just remember to over season your roast a bit because you’ll sear it and then it has to go into liquid so you’ll lose a little seasoning. My seasonings were: Weber’s steak and Chop (heavily) and then Garlic Salt, Black pepper, crushed Basil leaves (lightly)
- 2 tablespoons of olive oil (or whatever oil you use)
- 1 small onion or onion flakes (my daughter hates onions 😢) You can chop half or all…up to you or skip it
- 1 can of cream of celery or mushroom
- Celery flakes (optional)
1. Season your roast. I pierce my roast with a fork or if you have a meat cleaver use that as it is the proper tool. But, I like using a fork because I can pierce deep. You don’t have to do this at all.
2. In a large skillet add the olive oil and turn to medium high. Once it’s hot place the pot roast in and sear each side really good. About 4 minutes each side Remove pan and let the roast sit as you prepare the slow cooker.
2. Add 2 cups of broth, onions or a cap full of onion flakes (about half a teaspoon & they will become soft), sprinkle basil and pepper into the mix and turn slow cooker to high (5-6 hours) or low (8-10 hours).
3. Add roast. Take a spoon and put some of the broth on top. Let it cook for the time above but see next step!
4. One or two hours before your roast is done, mix one can of cream of mushroom/celery with half a cup of water. I added celery seeds. About half a teaspoon. Mix well and pour into the broth. Mix in. Take a spoon and pour some of that mix in the slow cooker on top of your roast. Let it finish cooking.
4. You’re done!
I like to make this when I have leftover vegetables from another meal I can add as sides or if I don’t have potatoes, cartots, celery. Also, I may simply want roast with mash potatoes or rice. Either way this is simple! And as my mom would say, “Add something green (a green vegetable) to your plate!”
Isn’t she a beauty?! But more importantly it’s DELICIOUS!
Yes. Sautéed collard greens. Is it easy to do? Yes, it is. Is there more than one way to do it? Of course. Here is my spin.
- One bag of chopped and pre washed greens (Does not have to be collards & as you can see mines were on sale). They can also be fresh greens but, you will have to wash (several times to remove dirt/sand/etc.) and chop them.
- Olive oil
- Chicken stock/broth or water (in my opinion the broth/stock adds flavor)
- Louisiana Cajun Seasoning (If you are not up for spice just use salt and pepper)
- White pepper (optional)
- Spice Supreme Crushed Red Pepper (optional)
- Garlic Salt
- Onions (frozen or fresh but I used frozen chopped onions) 1/2 cup (optional)
The bag is 16 oz and I chose to use 8 oz of greens which was enough for two people. You can use the entire bag. I froze the other half. Soak the greens in hot water from the faucet for 10 minutes. Remove and pat dry.
In a medium skillet, add one tbsp. of butter and one tbsp. of olive oil. (If you are doing the entire bag you will need a large skillet but you can use the same amount of butter and oil it is up to you. You can also use only butter or only oil). Heat butter and oil on medium, medium-high (I put mines on 6). Add onions (you can use onion powder or flakes instead). When onions are translucent add your greens and 1/2 cup of chicken broth (1 cup if you are cooking the entire bag). YOU CAN USE WATER but, to me the broth or stock adds flavor. Add the seasonings I have listed for Cajun (Cajun seasoning, white pepper, crushed red pepper and garlic salt) or if you don’t want Cajun just salt, pepper, or garlic salt will do. How much? Add to your liking (I sprinkle evenly as possible across and stir in for each seasoing except the crushed pepper flakes!). NOTE: You only need about 8-10 flakes of the red crushed pepper. It is powerful! ALSO: I stir occasionally and definitely keep and eye on it to if the broth evaporates too soon you will need to add more.
It takes about 8-10 minutes (or until broth nearly evaporates) to sauté for a firm leaf but, if you want it a little more tender keep going and add more water or broth. Just test to see if it’s okay for you.
1 lb ground chuck (turkey, lean ground beef)
macaroni pasta (about 2 cups dry for four mini dishes)
Onion (1/2 cup or to your liking. My daughter doesn’t care for onions and manage to not get complaints with a 1/2 cup lol)
Casserole cheese (fine)
Jar of Chunky Garden Spaghetti sauce (now you see why it’s easy!) Plus veggies are in this sauce.
Preheat oven to 350 degrees.
Put your pasta on per directions on the bag.
Brown ground chuck, add in pepper to your desire, 1 tbsp of oregano and basil (depending on how much you like…a little of these two go a long way), 1 tsp of garlic or garlic salt. Drain. Remove from burner/ire.
Add sauce. Stir.
Add in macaroni. Stir.
Portion it out into mini back dishes. Top with cheese. Place the individual dishes on a baking sheet (I used my pizza pan). Bake for 20-25 minutes. Done!
You can a green veggie on the side or a salad and garlic toast.