Something smells delicious...

There's nothing like making a pot roast in the crockpot, having it simmer and cook all day. That smell is just so good. The only problem with it is when you are home smelling it all day it makes you want to eat constantly. The good thing is I didn't actually eat all day even though I wanted to.

This new roast is cooking as we speak.  I say new because it is of course a different recipe. Anyways, since it cooks for 8-14hrs I figure I have plenty of time to write about the recipe. I will update this at the end and let you know how it turns out.

This recipe below I found on the blog of When The Dinner Bell Rings. I followed the directions to the "T" (where does that saying come from??) except I got a pork roast instead.

When it is all is said and done it will have cooked for about 8-9hrs. We will also have homemade bread with butter on the side. The amazing bread is made fresh daily from La Galette Berrichone in Fordland, MO. They are an amazing authentic french cruise little cafe'. If you are ever in the area you MUST stop by and try them out!

Update: Dinner turned out amazing! I wouldn't have done anything different. We even had enough left over for another dinner.


Best Danged Beef Pot Roast ~ Crock Pot

INGREDIENTS

• Small to medium size rump roast
• 1 envelope onion soup mix
• 1 envelope brown gravy mix
• 1 individual size serving apple sauce
• 2 cups water
• salt and pepper, to taste
• 1 small bag sliced carrots
• 2 medium to large size potatoes, cut up
• 1/2 yellow onion, sliced
• 1 stalk celery, sliced

DIRECTIONS:

Sear the roast in frying pan with small amount of oil. Sear it well on all sides.

Put roast, then vegetables in crock pot. Mix envelope mixes with water and applesauce, then pour over all.

Set crock pot on low and let it cook for at least 8-10 hours. I let mine cook for about 14 hours. The gravy came out really thick and good, meat was falling apart, and all the veggies were super tender. The applesauce adds a certain something that really makes a huge difference!

If you'd rather use this recipe to make stew, simply cut the roast into bite size pieces, then sear in a frying pan the same as the roast. Or you can make the roast for one night, then cut up the leftover meat and mix it back in for stew. 

This would also be delicious as leftovers served over noodles or rice.

Servings:	5-6
Time:	10-15 Minutes Preparation Time 8-14 Hours Cooking Time