Martha Stewart’s recipes have never failed me, so I am sharing this delicious crock pot dish that takes an inexpensive piece of meat and turn it into a wonderful meal. These slow cookers do wonders with these kinds of meats, tenderizing and adding so much flavor as it cooks slowly all day. These types of dishes taste just as good as a leftover meal. Low budget cost with no waste.
Pot Roast Recipe
1 tbs cornstarch
2 tbs cold water
8 medium carrots, cut in big chunks
2 medium onions – cut in big chunks
salt and pepper
beef chuck roast, ( 3 lbs) trim off excess fat ( ask the butcher or do it yourself)
2 tbs Worcestershire sauce
Directions
You can do each step right in your crock pot and minimize the dirty dishes; stir the cornstarch and water together until smooth. Put in the vegetables with the salt and pepper and mix them with cornstarch and water mixture.
Rub salt and pepper onto the roast, a 2:1 mixture of salt to pepper. Place meat on top of the vegetables, and drizzle the Worcestershire over the meat. Cook on high for 6 hours or on low for 10.
When the time is up, place the meat on a cutting board and slice it thinly against the grain. Serve the vegetables along side with the strained pan juices.
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