Well the NEW part for me would be to share the recipe. It is definitely nothing fancy AT ALL but it is SO GOOD and I make it all the time. My mom is the one that showed me how to make this (she used to make it on the stove in a dutch oven but I adapted it for the crockpot and now she does the same) and I don't know where the "recipe" even came from but I am willing to share. Not sure why it is a big deal to give this recipe because even as I write this I share recipes all the time and I don't even think about it. Maybe I am starting to learn something already about myself - writing my thoughts down can make the task seem a lot easier.
Crockpot Pot Roast:
Sirloin Tip Roast or English Chuck Roast (both are really tender) - I like the meat to start to fall apart once it is cooked - I don't slice the meat
Baby carrots (I usually use around half a bag of the 1 pound baby carrots)
2-3 medium russet potatoes, peeled and cut into large cubes or quartered
Seasoning:
Salt, pepper, garlic powder, and dried basil
I spray the crockpot w/ cooking spray - makes for a MUCH easier cleanup.
Place the meat into the crockpot and add a little bit of water (maybe 1/4 cup).
Season the meat w/ the seasonings above in the order listed. I usually like to make a nice coating of the basil.
I don't measure, I'm sorry. What I usually do is take a few pinches of salt and sprinkle on the top and same with pepper. I use more salt than pepper but nothing too crazy. Maybe to guess I would say 1/2 tsp salt and 1/8 tsp pepper. I would do less first and then add more if you think it needs it.
I sprinkle the garlic powder overtop - maybe like 1/8 tsp or 1/4 tsp - not too much.
The basil I use is dried and I probably use about 2 tsp to 1 tablespoon. I take it in the palm of my hand and kind of crush it a bit to release more of the flavor and coat the top of the meat.
Cover & turn the crockpot on low for 6-8 hours.
I usually add the carrots and potatoes about half way through so they do not get mushy. For example, if I start the roast at 8 am, I put the carrots and potatoes in around noon or one and we usually can eat around 5. I usually scatter them around the roast and whatever doesn't fit, I put on top of the roast. I usually add some more seasoning so that the potatoes are flavored but that is up to you. They soak up the flavor of the meat so they taste great either way.
If you are away all day and aren't able to add the potatoes and carrots, I usually opt for making mashed potatoes. You might be able to put everything in all at once but I fear that vegetables would get mushy being cooked that long.
Best part about this meal is that it is a one pot meal. I usually serve with a salad and rolls or crusty bread.
I like the meat to be fall apart tender - I don't shred it (like pulled pork or anything) but I don't like it sliced. It usually just falls apart on its own. The potatoes are nice and tender as well as the carrots. The flavor of everything together with the spices is the best part. You can also use the juices at the bottom of the crockpot as an au jus and pour it over the meat and vegetables - so good!
This meal is also AWESOME left over.
I am using the leftovers to make hot roast beef sandwiches with french fries and gravy.
The great part is - I got the roasts buy one get one free (froze them) and I usually have everything else on hand for both meals. I buy frozen french fries and bake them and I use either packet or jar gravy.
Well I shared and now I feel better...well sort of...still have to find more NEW things to think of doing/trying....lots more!!!
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