Slow Cooker Roast

 This recipe could be used for a roast or any other cut of meat (ex. London Broil).  The great thing about this recipe is its flexibility too!  The recipe can be amended to suit a specific taste and can be spiced up to a desired flavor.  Cooking meat in a crock pot is almost sure to guarantee a moist and tender entrée - as long as you ensure that your slow cooker has enough liquid.  I mentioned it in an earlier blog post- but you must be sure to use a lot of liquid when using a slow cooker.  (You can’t have too much- so aim high!)

This recipe is for a small roast to serve 2-3 people.  You can use a larger slow cooker and a larger cut of meat.  Just add more potatoes and vegetables (which can also be customized to suit your specific taste).

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Ingredients

·         Roast or Cut of Meat

·         4-6 Potatoes

·         1 c. Baby Carrots (or you can use peeled, cut carrots)

·         ½ Onion - sliced

·         1 Pkg Dry Onion Soup Mix
·         1 Pkg Dry Ranch Dip Mix

·         ½ can Coke (you can use Diet Coke or Coke Zero)

·         ½ can Chicken stock

Instructions

·  Peel vegetables and potatoes (where applicable).

·  Place all vegetables (except onions) in the bottom of the slow cooker.

·  Place roast (or other meat cut) on top of vegetables.  *meat can be frozen or thawed; the only difference is the cooking time would be lengthened for frozen meat*

·  Pour can of coke over roast (use ½ can if making a smaller roast)

·  Pour can of chicken stock over roast (use ½ can if making smaller roast)

·  Pour package of dry Onion Soup Mix and Dry Ranch Dip Mix over the top of the roast

·  Place sliced onion over the top of the meat

·  Cover

·  Cook for 6-8 hours, or until the thickest part of the meat reads 145 on a meat thermometer

When you are done you will note that your cut of meat is very tender and will almost fall apart.  At that moment you will know why you used a slow cooker and will probably begin to plan your next meal!

Enjoy!