Sunday, August 1, 2010
Roast and Potatoes in the crock pot
This is a typical Sunday meal for us. During the summer months we cook as much as we can either on the grill or in the crock pot (we put it outside in the shade while it is cooking). That way we keep the house temp down at least a little bit.
Roast and Potatoes
1 roast (pork or beef we usually cook one that is between 2-4 pounds)
potatoes as many as you need or as many as will fit in the crock pot (we like russets which is what I grew up on the farm growing. I am definitely a little partial to them but that is besides the point :)
Place the roast in the bottom of the pan (it can either be frozen or thawed out). Season with salt and pepper and other seasonings if you like, but really salt and pepper do a wonderful job. Then place the potatoes around the roast, but make sure that the lid will close all the way. Then place your crock pot on either high or low. My mom likes to put the frozen roast in the night before on low so that the roast is ready by 1 pm in the afternoon when they get home from church. For us we usually have a somewhat thawed roast and we put it in around 8 to 9 in the morning on low and then by 4 in the afternoon (When we get home from church) the roast is perfect.
I think a good rule of thumb is to cook the roast on high for around 6 hours (it can be longer but turn to low if you can) and on low for 8-12 hours. The longer the roast cooks (as long as there is liquid in the crockpot) the more tender it will be.
Keep in mind that the potatoes will be steamed instead of baked (which is the way I prefer...baked not steamed that is). Also you can put carrots in if you would like. They cook up really nicely. I also like to add an onion and fresh garlic if I have them on hand. This is a meal that my mom cooked for us almost every Sunday growing up. I still love walking into the house and smelling roast and potatoes. Baked is definitely my favorite but this way will do for the sake of staying comfortable from the heat. We like our baked potatoes with sour cream, butter, salt and pepper and cheese. Sometimes I even put cottage cheese on to.
I love russet potatoes because that is what my dad grew on the farm all growing up. We ate potatoes at least 2 times a week because they were "free" or so my dad said :) I still can eat potatoes every night of the week if I needed to. Today we are eating red potatoes, which are another favorite that my mom grew in the garden. They are really great especially this time of year. But basically any potato will work. Use what you have on hand.
You will find throughout this month that I don't measure, I don't always cook things the same. It all just depends on what is in the pantry at the time. It drives my hubby crazy but its the way that I roll.
If you have questions please don't hesitate to leave a comment and I will respond. Or if you like to do things a bit differently then let me know. It is always fun to see how others make the same thing that I am making.