TODAY’S TOPIC ~ CROCK POT COOKING
By special guest blogger, author, Carolyn Hughey
I’m a fellow author with Barb, who writes contemporary romance. My first release, Cupid’s Web, is about a young Italian woman who has no desire to be barefoot, pregnant, and in the kitchen, slaving away at a stove, much to her Mama’s disappointment.
Unlike my character, I’m a former professional chef. Although cooking is my forte, devoting time to my writing has taken a front row seat to the stove. That said, there are so many wonderful tools out there which provide fast and easy ways to juggle a job, and family while still producing a yummy meal in less than twenty minutes preparation time.
I’ve recently rediscovered my crock-pot, the all-in-one meal that turns out to be a winner every time I use it. Here’s one of my favorite recipes.
CROCK-POT POT ROAST
1 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
2 tbls canola oil
1 large onion, chopped
1 bag of small carrots
1 small bag of new potatoes, sliced in half
32 oz beef broth poured over top of roast
Place the first five ingredients into a large freezer bag. Seal the bag and shake to combine the spices. Add a 4 lb bottom round roast to the bag, seal, and shake until you’ve coated all sides of the roast. Set aside.
Add 2 tbls of oil into a large skillet, or heavy pot, and heat on medium high heat. Remove the roast from the bag, shaking to remove any excess flour, and place it into the heated skillet and sear all sides to seal in the flavorful juices, until golden. Save the leftover flour for thickening the gravy when the roast is done.
Prepare the onions, carrots, and potatoes, and place into the crock-pot in the same sequence. Place seared roast over top, add the beef broth, cover and set the dial on low for 12 hours, or high, for six hours.
When the roast is done, remove the meat and vegetables onto a serving platter, slice, and serve.
For more recipes, visit my website at www.carolynhughey.com
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