Frugal Food Thursday: Slow Cooker Pot Roast

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The sun comes up each day, taxes are due in April, and pot roast appears on my weekly menu plan.

Yes, all these things you can depend on happening over and over again.  I had bought a post roast back in November, but hadn't made it.  For several weeks, I planned to make it each week according to my menu plan, but for some reason I didn't.  Either I forgot to take it out of the freezer until too late, or we ended up going out for dinner or over to a relative's house, or I just plum forgot about it.

But last week, I was determined to finally make it.  We had guests, and I thought it would a nice dish to make for everyone.  Because I had a busy day that day, I decided to cook it in the crockpot.

Typically pot roasts are cooked with potatoes, and you can add some if you wish.  But here at the Frugal Follies household, the adults are watching their carbohydrates, and we just don't like potatoes enough to throw them in.  Instead, I served the pot roast over brown rice.  We also love mushrooms, so I threw a lot in; feel free to leave that out if you're not as much of a mushroom fan.

I used Manischewitz wine for the cooking liquid, as I had had a bottle sitting in the fridge for a couple of months and I wanted to use it up.  You could use any kind of wine, or beef or chicken broth.

Enjoy!

SLOW COOKER POT ROAST

1 3-lb pot roast
salt to taste
freshly ground pepper
2 large onions, sliced
16 baby carrots, or 4 carrots, peeled and sliced
2 4-oz cans mushrooms, drained
2 cups Manischewitz blackberry wine
2 tbsp cornstarch
1/4 cup water

Wash and pat dry the roast.  Trim any excess fat. Season with salt and pepper.  Set aside.

In the slow cooker, layer the onions on the bottom of the crockpot.  Add carrots and mushrooms, and place meat on top of the vegetables.  Place meat on top.  Pour the wine over the meat and the vegetables.  Cover and cook on Low for 7-8 hours.

An hour before serving, in a small lidded bowl, combine the cornstarch and water and shake until all of the cornstarch is dissolved.  Uncover the crockpot and pour the cornstarch-water mix into the gravy.  Stir and recover the crockpot.  Continue to cook on Low for 1 more hour.

Turn off the crockpot and remove the meat.  Cut the roast into thin slices with an electric knife.  Return meat to the crockpot and stir so that the meat is covered in the gravy.

Serve over brown rice.

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