Pot Roast

If you have a crock pot, you probably love how easy it is to just throw some in it and go about your day, knowing that by dinner time you have a warm meal waiting for you.

Because my kitchen is so small, I store my crock pot in a cabinet where I usually forget about it for a long time. It comes out when I want to dye yarn with food coloring, but somehow, I tend to forget that it’s original purpose is for cooking food, not yarn.

The weather’s been really cold lately (which is kind of unusual for Texas); cold weather almost always puts me in the mood for hearty, warm dishes like soups, chilis or stews. A beef pot roast with some potatoes and carrots is a hearty meal that’s so delicious and simple to make that the only problem you’ll have is sharing it with others.

There are tons of pot roast recipes out there. Because I’m Puerto Rican, I use some ingredients that my family has used my entire life — sometimes I’m unsure of how to cook without these ingredients. The ingredients I use are all easy to find, but I know some people are uncomfortable using ingredients they’ve never used before. I’ve included substitutions in parentheses.

Slow Cooker Pot Roast with a Puerto Rican Twist

Ingredients:
2-3lb roast
1 clove of garlic
Pinch of Salt
Adobo to taste (or salt and pepper)
1 packet Sazon (or omit entirely)
1/2 cup Ketchup (or tomato sauce; I rarely buy tomato sauce and ketchup is an easy substitute for me)
1 packet roast seasoning (I use McCormick)
1 cup water
1/2 a yellow onion
1 baking potato (or more if you’re feeding more people)
1-1 1/2 cups chopped carrots (I use baby carrots because they are already peeled and I’m lazy)

Directions

1. Chop half an onion into quarters and place onion on the bottom of crock pot (crock pot should be on high)

2. In a bowl, place the roast and season with Adobe (or salt and pepper) to taste. I recommend using very, very little to avoid the roast being too salty.

You can find Adobo in almost any grocery store, including Super Target.

3. Take the clove of garlic and crush it (with mortar and pestle). Add a pinch of salt to keep the garlic from flying out everywhere. Crush the garlic until it’s nice and mushy. Then, season the roast with the garlic and put the roast in the crock pot on top of the bed of onions.

Mush! Mush! Mush!

Tada!

4. Take two bowls. In one bowl mix 1/2 cup of ketchup with 1 packet of Sazon. If you chose to forgo the Sazon, just use the ketchup/tomato sauce by itself. In the second bowl, mix 1 cup of water with 1 packet of roast seasoning. Cover the roast.

Sazon, another Puerto Rican staple.

Covering the roast...

5. Dice up potato(es) and carrots and add on top of roast. Cook on HIGH for at least six hours. Try to avoid lifting the lid of the crock pot until the roast is finished cooking. I know the aroma makes it tempting to do so, but doing so lets out all the heat and affects the cooking process.

Being productive while you wait for roast to cook is optional.

You may notice a little rosemary in the picture. That’s just because I like to play with spices. I added a pinch of rosemary and a pinch of crushed bay leaves. You don’t have to do this…I do cause I can’t not play with my new spice rack. 😛

When the roast is ready, you have more options:

1. Serve alone, cause it’s hearty like that. Besides, you added potatoes and carrots.

2. Serve with more veggies, cause you can. I added peas..cause well, if I have carrots, I should have peas too.

3. Serve with a side salad. I almost did this…but heating up a bowl of canned peas in the microwave was so much easier than fixing a salad..

Caution: Contents on plate are extremely delicious.

Voila! Enjoy!

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