OK so the above image is not a picture of my slow cooker pot roast. It’s slow cooker pot roast alright. But not mine. Mine is not as appetizing to view in image format.
This is my slow cooker pot roast.
I really wanted to try this because it’s the quintessential slow cooker food. Probably. So I assume.
Anyway, I found this super simple pot roast recipe with only four ingredients and one of those is water. And another one is pot roast. So I thought, sure, I’ll give ‘er a shot.
My first problem was I have never bought pot roast before, so when I was at the grocery store I found myself simply staring at the different meats unsure of what the differences were between them all.
Eventually I chose one (no idea how anymore). But forgot the other ingredients. Whoops.
Luckily, I already had some dry onion soup mix from another cooking endeavor. And also luckily I had two cans of condensed chicken soup. Sure the recipe clearly says “condensed mushroom soup” but I didn’t really feel like going back to the grocery store. It took me an hour to choose the pot roast.
In the end it was an excellently flavoured dish. However, after some reflection, H and I decided the meat should have been seared prior to slow cooking. That way the juices would have been contained within the roast. It was still really good but it could have been more tender.
Also I should mention this “reflection” I mentioned was actually me mentioning reading a comment on the recipe suggesting “searing” and noting I didn’t know what it was. In fact I described “skewering” when telling H about the hidden key to the recipe and he had to tell me what “searing” actually was.
The pot roast would have been really well complimented by beautiful carrots and potatoes. However, our carrots are…on the small side.
And our potato has blight.
So we just had pot roast and green salad. And lots of leftovers.