I apologize for this recipe getting to you a day or 2 late. We’ve been having some computer issues – which, for a blogger, is about as bad as it gets. I could turn the computer ON. I could get to BLOGGER. But I could not OPEN BLOGGER. It just froze the computer. As did Gmail and any other useful and necessary site.
So, last night, we bought a new computer.
And it rocks my face off.
It means I can actually be on top of my blogging. And recipe cataloging. And all of the other sundry and various things I use my computer for.
So it is a day late and a penny short (?!?!?!), but I have a nice slow cooker recipe for you today! Sometimes when it gets really hot, like it was last week (UGG), it’s no fun to go outside and grill or turn the oven on inside your house. Both leave you hot, unhappy, and sweating in not-so-fun places. On days like those, I like having my slow cooker recipes on hand, so I can just throw everything into my crock pot.
The benefits to slow cooking on a hot day include (but are not limited to):
A) Your kitchen does not become a furnace.
2) You are not compelled to stand outside in the heat next to your hot grill
C) Clean up is minimal
4) You can throw it in the crock pot and FAHGETABOUDIT (until dinner time)
E) You are not made to sweat in uncomfortable places
This slow cooker recipe is from one of my favorite (and STAPLE) slow cooker cookbooks: Fix It and Forget About It. It’s seriously awesome and I’ve found a ridiculous amount of recipes that I use on a regular basis in this cookbook. I tried this recipe out in the Fall, and the whole family gave it a huge thumbs up. The leftovers made great sandwiches the following day!
- 2-4lb beef pot roast (pot roast, chuck roast, eye round – any roast will do. I used a chuck roast)
- salt and pepper to taste
- 3/4-oz packet of brown gravy mix
- 1/4 cup ketchup
- 2 tsp dijon mustard (I used spicy deli mustard)
- 1 tsp Worcestershire sauce
- 1/8 tsp garlic powder
- 1 cup water (I bet that beef stock/broth would be a good flavor-enhancing alternative)