First Meal of the Challenge - The Votes Are In

What a glorious smell!!!

So nice to come home Sunday night to the smell of a cooked meal. We have tried the Pot Roast slow cooker meal. Once I got home I peeled up some spuds, boiled them up, mashed, and had them with our yummy pot roast. Is there anything better then smashed potatoes? Once I removed the roast and carrots and onions from the slow cooker there was lots of great drippings to make gravy for the mashed spuds.

After we finished eating, we all made our comments and rated the meal.

My son, the picky one, commented that he liked the roast beef and thought the carrots were okay for carrots. His overall rating was 3.5 stars out of 5. He prefers just plain boiled carrots.

My daughter thought the roast beef was very good and that the carrots were good too, although, she also prefers plain boiled carrots. Her rating was 4.5 out of 5 stars. 

My husband is not a huge fan of roast beef (more of a steak or good burger kind of guy) but thought the roast beef was good. He felt the taste was a bit different as a result of cooking the carrots with the roast. He was not a huge fan of the carrots, as he likes them crisper. His overall rating was 3.5 out of 5 stars. He enjoyed the roast beef sandwiches the next day better. :)

I thought the beef had wonderful flavour. Coming from English roots, my mum and grandmother made pot roast dinner often. Having the veggies and the meat all in one pot melding the aromas and flavours all together. I actually like when the flavours meld together like that. I thought it could have had a little more seasoning. If I were to make it again I would perhaps add a bit more Worcestershire sauce and some thyme. I wouldn’t waste my time with the cornstarch and water as it made no difference to the juices. I still needed to drain the juices and make gravy separately. This recipe makes 6 generous servings. We have enough leftover to heat up for lunch tomorrow-or make roast beef sandwiches. Yay! I also do not need to make myself a lunch! Gotta love that! My overall rating for this would be 3.75 stars out of 5.

Average family rating: 3.75 Stars out of 5

Here is the recipe.

Slow Cooker Pot Roast-Serve 6-8 People

1 tablespoon cornstarch

8 medium carrots, cut into coins

2 medium onions, coarsely chopped.

Coarse salt and ground pepper

1 beef chuck roast (3 pounds), trimmed of excess fat

2 tablespoons Worcestershire sauce

In a bowl, stir together cornstarch and 2 tablespoons cold water until smooth put into 4L zip lock bag.

Add carrots and onions; season with salt and pepper, and toss.

Sprinkle roast with 1-teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Add to bag.

Add THAWED contents to slow cooker

Cook on low 8 -10 hours

Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices, or make a gravy from the pan juices.

Until next time!

Cheers, 

Kimberley

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