I'll have to say that my favorite kitchen appliance is definitely my crock pot. I love throwing everything in, turning on the heat, and walking away for a few hours, only to come back to a mouth-watering smell and cooked food! A big shout-out to whoever invented this little guy- I. Love. It. Moving on, this is one of my favorite crock-pot recipes of all time! Although I love the original flavor of a Sunday roast, this one is a refreshing change and is sure to please everyone around the table. At first I was a little skeptical to try a roast recipe that included canned tomatoes, but they provided so much moisture and just the right amount of sweetness. And the best thing is, it is extremely versatile. Just add in whatever ingredients you have, wait a few hours, and voila! You have a wonderful, heart-warming meal ready to serve. (Picture courtesy of Better Homes and Gardens)
- 1 medium-size pot-roast, OR 1 lb. boneless beef round steak
- 3-4 large carrots, cut into small 1-inch pieces
- 1 medium onion, diced
- 2-3 small potatoes, cut into 1-inch cubes
- 1 14.5 ounce can Italian-style diced tomatoes, undrained
- 2 Tbsp. worcestershire sauce
- 1 clove garlic, minced
- Salt and pepper to taste
Lay meat on bottom of the crock pot and sprinkle with carrots, onions, and potatoes. Pour tomatoes, worcestershire sauce and garlic over everything. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until meat is tender and cooked through. Serve and add salt and pepper to taste.
Optional: Omit the potatoes and serve over mashed potatoes, rice, or cooked pasta noodles.