This was another hit from the Cooking Light Slow Cooker cookbook. I have made this dish twice now in a very short amount of time, and both Nick and I really enjoy it. The meat becomes very tender and the sauce is extremely flavorful. Nick’s favorite parts are the whole pearl onions and mushrooms – they both cook down and really taste wonderful. And I’m totally sold on using my crock pot – it’s so nice to spend a little time early in the day and have dinner done and waiting for you when you’re ready to sit down and eat!
I absolutely adore my crock pot. I love being able to devote a small amount of time in the morning in order to have a hot, hearty, and delicious meal done and waiting for us when we’re ready to sit down and eat. It’s genius, really. That being said, I don’t use it nearly enough. Last Christmas my cousin bought me the Cooking Light Slow Cooker cookbook for our gift exchange, and it’s full of amazing recipes. I have finally begun to try to get the most out of it and try some new recipes. I can’t say enough good things about this cookbook – there hasn’t been one thing that I’ve tried that we haven’t loved. And I couldn’t have picked a better day to test out this pot roast, because it was the day that our wonderful March Blizzard started. We were stuck in the house and it was such a wonderfully hearty and cozy meal. Perfect for a day like that!
I got a late start on getting this into the crock pot and as a result, it ended up cooking for 8 hours instead of 10, but it was still fabulously tender and falling apart. All of the vegetables were cooked to perfection – soft, and incredibly tasty. At first I found it odd that the meat was to marinade in soy sauce, as I was skeptical of an Asian pot roast, but you couldn’t even taste the soy sauce in the finished product. I also didn’t use dried mushrooms, but instead threw some creminis in with the rest of the raw vegetables and simply combined the beef broth with reserved marinade and tomato paste. We both agreed that this was absolutely a recipe to keep and add into our regular rotation.
Lis over at La Mia Cucina is hosting this month’s Weekend Cookbook Challenge, and has chosen the theme of Crock Pots, Dutch Ovens, and Pressure Cookers. I couldn’t think of a better dish to enter into this blogging event! So go on and dig through your cookbooks and find a recipe that uses one of these great inventions, and shoot it over to Lis! Goodbye winter! Ta Ta!
There’s nothing better than waking up and smelling breakfast already waiting for you! Thanks to the invention of the crock pot, we woke up to a hearty, yummy breakfast this morning. I received the Cooking Light Slow Cooker cookbook for Christmas and decided I HAD to try the Maple-Hazelnut Oatmeal. Nick has been on a steel-cut oats kick so I was pretty confident this was a sure bet.