If your life is anything like mine, time is not something you have a lot of. We rarely eat out, which means someone has to plan the meals. That someone in our house happens to be me. I honestly don’t mind cooking, but sometimes the prepping and cleaning up gets overwhelming with a six month year old. Since having Logan, I rely on the crockpot meals more than ever.
After my fiasco leaving the chicken in the crockpot overnight last week, I decided I would stay away from chicken this week. These are my two go-to recipes right now. They make two completely different meals. If you are thinking this is your typical pot roast, you are wrong. I cook the first roast recipe on a Monday or Tuesday and then the next day make the soup with the leftover roast. I use some of the leftovers for sandwiches and the rest goes in the soup. Hope you enjoy these recipes as much as we do! We can get 3-4 nights of meals out of the roast. Any other roast recipes people are loving? Please share!
Another tip: I always wait and buy the roast when they are buy one get one free at the store. I cook one and freeze the other. I normally buy a 2-3 lb roast.
Prep Time: 10 mins
Cook Time: 8 hours
- chuck roast
- 1 tsp seasoned salt
- 1 tsp ground black pepper
- 2 tbs au jus (I buy the powder form in the spice section at the store)
- 1/4 cup butter
- Jar of pepperoncini (add liquid from jar as well) or 1/3 jar of pepperoncinis from Costco
- 1 tsp. dried parsley
- 1 tsp. dried dill weed
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried onion flakes
- 1 tsp. dried chives
Spray your slow cooker with nonstick spray.
Place roast in the slow cooker and sprinkle with black pepper and seasoned salt.
Sprinkle with parsley, dill weed, garlic powder, onion power, onion flakes, chives and au jus mix.
Place peppers on top of spices.
Add the stick of butter on top.
Set your slow cooker to 8 hours and forget it. Do not add additional water.
I serve with mashed potatoes, but you could serve with egg noodles.
Vegetable Rice Roast Soup
Prep Time: 20 mins
Cook Time: 1 hour
- Leftover roast (chopped into tiny pieces / Sometime I have more leftovers than others)
- 1-2 cup of rice
- 1 can diced tomatoes
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- dash of worcestershire sauce
- dash of franks red hot sauce
- 1 tsp garlic
- 1 tsp thyme
- 1 tsp parlsey
- 2-3 cups water
Cook 1-2 cups rice on stove.
Chop leftover roast, onions, celery and carrots.
Once rice is cooked add roast, onions, celery, and carrots to pot.
Add in worcestershire sauce, franks red hot sauce, can of tomatoes and spices to mixture.
Simmer on stove on low for 20 mins or until warm.
Serve and enjoy!!