Slow cooker Monday

20120115-112243.jpg

Pot Roast is a big favorite in my house.

I’ve made roasts in the oven and in my slow cooker, I much prefer the taste and texture of the roast when it is slow cooked.

I used my slow cooker to make a wonderful roast, then I took the roast to a

whole

‘nother

level

with a sour cream sauce and pasta.

20120115-112007.jpg

The store bought additives

I bought some of the new Knorr homemade condensed stock. I really like it. I usually use homemade stock, but I rarely have homemade beef stock in the house. These condensed stock tubs melt quickly and each tub makes 3 1/2 cups of stock.

Directions:

  • 1 roast
  • 1 Knorr stock tub
  • 2 cups of homemade cream of mushroom soup
  • 1 package of Beefy Onion Lipton recipe secrets
  • 2 TBSP of red wine (I used Cabernet Sauvignon)
  • 1 TBSP minced garlic
  • 1 cup of water
  • 1 tsp of salt and 1 tsp of freshly cracked pepper
20120115-111958.jpg

Layers, it's all about the layers

Cook the roast on high for 6-7 hours, until cooked and tender. Remove the meat from the slow cooker, allow it to rest for 20 min. Remove the fat and shred the meat.

20120115-112016.jpg

Good enough to eat right now....

  • Add 1 cup of sour cream to the broth in the slow cooker. Wisk to combine it to the liquid.
20120115-112026.jpg

Making sauce out of broth

  • Add 1 package of egg noodles to the slow cooker.
  • Add the meat back in to the slow cooker.
20120115-112045.jpg

adding uncooked noodles and the meat back into the pot

  • Cook on high for about 30 minutes, checking once or twice to make sure that the noodles and meat are covered in sauce.
20120115-112056.jpg

Ready to Nom

  • Enjoy with a salad and crusty bread.
20120115-112243.jpg

Served with a tasty spinach, bacon and cranberry salad

Please join Allie and me for our bi-weekly slow cooker link up!

What have you been cooking lately?



Advertisements

9 Comments

  1. What a fantastic idea, the creamy sour cream sauce and thank you for pointing out the best beef broth. So many of them taste so fatty and salty! c

  2. Kim Black

    Wow! Sounds awesome! I have a pot roast in the freezer right now-maybe I’ll try this soon!! 🙂

  3. I haven’t had a pot roast in ages. Although I might have a venison roast soon!

  4. Yummy. Sounds delicious!

  5. Great idea and good tip about the beef stock as I can´t make it here (no beef bones). Did you save me some?!

  6. Yum, slow cooked brings out the most amazing flavours – this looks great and warm and fulfilling.

  7. Looks delicious and so simple to make.

  8. Wow this looks SO good. I wonder if I could convince my husband to let go of “traditional” pot roast just once to try this.

    I never would’ve thought of a sour cream sauce! 🙂

Trackbacks

  1. A Slow Return «

Share your thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: