These carrots and onions were browned before going into the pot. I don't usually like carrots, but I do like these after they completely cook with the roast.
Here I am searing all sides of the roast.
Here is our lovely roast right before putting it in the oven early Saturday morning. I love to have time to really slow cook foods such as this roast. Cooking on the weekend when I have more time, yields food that can be eaten all weekend and during the following work week.
Hints: If you don't normally buy beef stock, you can use beef bullion cubes.
Mashed potatoes or rice are a great side dish with this roast because of the wonderful juices that can be ladled over them.
I didn't use the fresh rosemary and thyme sprigs and it turned out just fine.
6 comments:
I've pinned several of The Pioneer Lady's recipes, but haven't tried them yet. They all look so good. I have a pot roast recipe that I cook 'on top' of the stove in a deep cast iron pan. It's a recipe that I got from Southern Living years ago and it's still a winner. Nothing says 'made with love' like a delicious pot roast that has been slowly cooked... not enough time these days!
Yummm, that looks so good. I have never tried browning the carrots first, sounds really good. Thanks for sharing
I really like your new blog look!!!! Pretty picture of you!
I love cooked carrots and so does hubby. This is going to be for dinner over the weekend. Thank you!
Again. YUMMY!!!
Sounds delicious! Of course, I'd love to have leftovers that last all week. With my crew I'm lucky if I get enough for one meal! lol
catching up...great recipes that make me hungry!!! Also love your new shoes...
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