I’m a huge fan of making cooking simple. Don’t get me wrong, I like to fancy it up, but it is nice to have everything done and not be thinking about dinner on a Monday night. In this recipe you make a pot roast on Sunday – divide it in half and get 2 great meals out of it (all for about 30 minutes of actual work).
Part One: The Pot Roast
· ½ an onion cut into slices
· 1 carrot cut into ½ inch slices
· ¼ cup – ½ cup beef broth
· One 3 pound pot roast
· Worcestershire Sauce
· Garlic powder (about ½ tsp – 1tsp)
· Montreal Stake Spice (I have a heavy hand – go with your families tastes)
· 4 potatoes cut into quarters
Place the onion slice, carrot slices and broth into your slow cooker. Place the pot-roast in the middle. Liberally cover the pot-roast with Worcestershire Sauce (several splashes will do) and then sprinkle garlic powder and Montreal Steak Spice. Arrange potatoes around roast. Cook covered on low for 10 hours, high for 6.
Serve half the roast with 2 servings to potato quarters for dinner and serve with a side of carrots (you can add extra to the slow cooker to take out a step). I also serve mine with sautéed onions and mushrooms (make a double batch – you’ll need them for the Sheppard’s Pie).
Part Two: Pot-roast Sheppard’s (Kinda) Pie
· ½ of the pot-roast, shredded
· Mushroom and onion sauté (I use the half of the onion that was leftover from the pot roast and use two packages of mushrooms and that’s enough for the two meals)
· Frozen veggies – dealer’s choice in type and amount, I like to add a lot of veggies
· Gravy, about ¼ cup – ½ cup depending on how saucy you like your pie (yep, I used a package – it is about making an easy meal after all)
· Remainder of the potatoes and carrots from slow cooker
· ¼ cup milk
· Salt and pepper to taste
· Your favorite cheese to top
This is super easy – combine first 4 ingredients and place in a 9x9 baking dish (heck – mix it in the dish and save a bowl). Mash potatoes and carrots together and add milk and salt and pepper. Cover meat mixture with smashed potatoes and top with cheese. Bake at 375 for about 30 minutes.