Wednesday, March 3, 2010

Slow Cooker Pot Roast with Garlic Mashed Potatoes

That looks great, right? Let me tell you it is just as delicious as it looks. And it is super easy with the use of my CrockPot and 3 packets (you know like you use to make dip) from the grocery store. It took me 10 minutes to prep the pot roast and 30 minutes to make the mashed potatoes including boil time.

Slow Cooker Pot Roast (adapted from Crockpot365)
2-3 lb Roast (pork or beef)
1 packet Ranch dip mix
1 packet Italian dressing mix
1 packet au jus, gravy or beef stew mix
1 cup wine (or water if you prefer, I like wine)
1-2 cups water

Optional: carrots, onions, celery chopped

Pour the packets into the bottom of the Crockpot. Put the roast in the Crockpot and turn the roast a couple times to coat the roast with the delicious seasoning. Then add your chopped veggies if you are going to add them. Pour the wine (or water if that's how you roll) over everything. Put the lid on and cook on low for 6-8 hours. Mine took 6. The meat should fall apart when you try to separate it with a couple of forks. If it doesn't it needs more time. If it is not time to eat, just flip the crockpot to warm. 1 hour before eating, add the 1-2 cups water and put the crock on high. This makes the broth a little less salty and lets it thicken a bit. Start getting your potatoes ready about 30 minutes before you want to sit down to dinner.

Garlic-y Mashed Potatoes
5-6 medium potatoes, chopped into about 1 1/2 inch size pieces
1 cup broth (from your pot roast or a box)
1-2 T butter
1/4 cup half and half
2 cloves garlic

Peel and chop the potatoes. Add them to cold water. Yes it has to be cold. I think Alton Brown once told me it leads to gummy potatoes. Something about the outsides cooking faster then the insides and then getting gummy. ANYWAY, throw the garlic into the pot too then boil the potatoes for about 15 minutes. Potatoes are done when they are fork tender (that means you can pierce them easily with a fork but they don't fall apart). Drain them then put them back in the pot. Add the broth and but and mash them up a bit. Then add the half and half and mash them a bit more. They will still be a bit chunky if you don't whip them but I like them that way.

The Verdict:
The meat was perfect. According to the boy, "The meat was tender but not so tender that it falls off your fork which is annoying." The potatoes were great (especially with the pot roast juices on top) but not as garlicy as I would have liked. I read somewhere that adding a couple cloves while the potatoes are boiling makes them garlicly but it wasn't as much as I would have liked. Over all it was delicious.

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