Culinary Gizmodo

Cookin’ and Smiling

Dinner is in the bad tonight! errr, I meant crock pot

I’m pretty sure whoever invented the crock pot should be sainted. Why?  Because I have a toddler, a little one and a husband who works until he’s done at the office which is just unpredictable, I am a HUGE fan of oven bags and Crock Pots. When using either of these cooking methods, you can just walk away. I really do not have time to baste or constantly check on dinner. The end result is always meat so juicy it falls apart and a perfect blending of all the flavors. I actually like Crock Pots a little better. I can get everything in the crock-pot before my son wakes up and its ready when my husband gets home. With oven bags the opposite is true. They cook faster than using other methods. I usually reserve this type of cooking for a Sunday dinner type of meal when I know everyone will be ready to eat in 3 hours.

Home-style Pot Roast

  • 1 Oven Bag, Large Size
  • ¼ C flour
  • 2/3 C water
  • 1 envelope (1 oz.) onion soup mix
  • 1 can Cream of mushroom soup or low fat cream of mushroom soup
  • 3-3 1/2 pound boneless beef chuck pot roast
  • 1 tablespoon dried thyme & your favorite seasonings (optional)
  • Your favorite seasonings
  • 6-8 small (1-inch in diameter) whole red potatoes
  • 1-2 medium onions cut in quarters
  • 1 package (16 oz.) peeled baby carrots

PREHEAT oven to 325°F.

SHAKE flour in Oven Bag; place in 9×13×2-inch or larger baking pan with sides at least 2 inches deep.

ADD water, soup mix and soup to oven bag. Squeeze bag to blend in flour. Rub thyme on both sides of roast, if desired. Add roast to bag. Turn bag to coat roast with sauce. Place potatoes, onion and carrots in bag around roast.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.

SLOW COOKER METHOD: In slow cooker, add vegetables, and then roast. Blend soup, soup mix and water; pour over roast. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and vegetables to serving platter. To thicken gravy: blend 1-2 tablespoons of flour with ¼ cup warm water and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened.


Mon, July 5 2010 » Cooking, Recipes