I love a good crock pot meal. I especially love the smells that waft through the house the entire day. I don't know what it is about having my dinner all taken care of by noon that makes me feel like a more productive person! Today, I experimented with a beef roast. It turned out really good! I am trying to branch out and try new veggies, so I started with my husbands favorite, mushrooms. Here is what i did.
1 can reduced fat reduced sodium chicken broth
1 tbs. olive oil
1 tbs. sea salt
1 tbs. Spike Gourmet Seasoning
1tsp. Garlic powder
1 Beef Roast
1 container mushrooms
First I heated the olive oil in a skillet. Then while that was heating I pierced the roast with a knife all over. Next, I took the sea salt, the Spike seasoning, and the garlic powder and rubbed it all over the roast making sure to get it into the holes in the meat. Then, I browned each side of the roast in the skillet. Pour the chicken broth into the crock pot and add the roast. I poured the drippings from the pan into the crock pot as well. I let this cook on low for about 3 hours. During the last 20 mins, I dumped the mushrooms in the crock pot whole. Let those cook and soak up all the yummy flavors. I don't like overly cooked veggies, so I took them out once they felt al dente.
I served this with a large salad and it was amazing! One other thing I loved about this meal was it was so easy to make it husband friendly. I made a baked potato to go on the side and used the rest of the drippings to make a gravy. I am a big fan of only cooking one meal and making it work for all of us. This was amazing and very satisfying!