Crockpot meals require a little bit of planning the day before or the morning of, but can be nice way to break out of the rut without spending a lot of time in front of the stove on a week night. I haven't tried this recipe yet, but it sure sounds good!
Ingredients
2.5-3lb beef pot roast (I'm acutally using venison since I already have it in the freezer)
1 tablespoon of cooking oil
2 cups sliced carrots
2 cups chopped onions
1 cup sliced celery
3/4 cup chopped kosher pickles
1/2 cup beef broth
1/3 cup German style mustard
2 bay leaves
salt and pepper
Egg noodles
2 tablespoons butter
2 tablespoons flour
Sunday afternoon prep: heat oil in a large skillet. Pat roast dry with paper towels and brown on all sides.
Chop all veggies and add into the crock. Place browned roast on top of veggies. In a small bowl combine beef broth, mustard, pickles, salt and pepper and bay leaves. Pour over veggies and meat. Place lid on crock and stick in the fridge until the next morning.
Monday morning: place crock in the slow cooker and set on low for 8-10 hours or high for 4-5 hours.
Monday evening: bring a pot of water to boil and cook the egg noodles. Make a quick gravy, melt butter in saucepan and add flour, cook until the color of peanut butter. Add liquid from roast and cook until thickened about 2-3 minutes. Serve roast, veggies and gravy over egg noodles and enjoy!
**Update** This recipe turned out really well, Husband and I will be making this one again!
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