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Pot Roast Review

A huge hit! Even Junior had some of the meat, and he said it was great. This is a big complement from my little pasta eater. Mr. Dump said it tasted exactly like his mom’s old recipe, even though it’s not made the same way. Who knew?

I’m looking forward to tonight’s leftovers. Leftovers rock. Not as much as having a crockpot full of hot food waiting for me when I walked through the door last night, let me tell you.

The recipe gathering is going well. Right now I have 10. One of them came from Friend of the Dump Cindy, who says she’s been reading for years even though I have never heard from her before. The nerve!

Okay, so here’s my potroast recipe, for anyone who cares. I’m sure it’s the same as everyone else’s.

Dumptruck Pot Roast
2lb pot roast
1 can low fat/low salt cream of mushroom soup
1 can of beef broth
½ cup red wine
5 or 6 medium potatoes, quartered
carrots (I used the bag of baby carrots)
half an onion, sliced
garlic salt

Put the veggies on the bottom of the crock pot, and put the roast on top of them. Sprinkle meat with garlic salt and add soups and wine. Cook on low 8-10 hours.

Note: You can put the potatoes in halfway through cooking if you want them more “al dente”. I work all day so I don’t have that option. The other “issue” is that the potatoes absorbed the red color from the wine, so they tasted fine but looked odd. If this is a problem, you could use white wine (or no wine) but the “sauce” won’t be as dark.