Potato and Onion Pot Roast

There is nothing better than throwing a bunch of ingredients into a crockpot in the A.M. and letting it simmer away while you complete the other 5,000 errands you have to do that day.

Potato and Onion Pot Roast

Slow-cookers, or Crock-Pots, became a staple of American households during the 1970’s, as women began working outside of the home more and more. These allowed women to start their dinners in the morning before they left for work, and come home to a fully cooked meal at the end of the day. It also allowed for little cleanup, using one vessel to create the meal instead of various pots and pans. While these machines are commonly known as Crock-Pots, that name was patented in 1971 by Robert Glen Martin and The Rival Company. Sunbeam Products bought the Crock-Pot out, and there are a variety of companies that offer similar products (Cuisinart, KitchenAid, and Magic Chef to name a few).

I love my Crock-Pot. I have a few favorites to make in it- Mac and Cheese, Buffalo Chicken Dip, and of course Pot Roast! Pot Roast is probably one of the easiest meals to make in the Crock-Pot, as it only requires a small handful of ingredients. Potatoes, onion, carrots, and beef. What else could go wrong?

Downloadable Recipe

Taste and Reviews

Ummm amazing! Obviously! We served the pot roast over a bowl of egg noodles and added some more salt and pepper for taste. Because of the fat content of chuck roast, the meal is very flavorful. I advise if you are making it to do a smaller portion, or make it when you are having others over for dinner. While the meal reheats well, the fat coagulates on the top of the dish and could seem a bit unappetizing. Overall, we certainly will make this dish again!

Rating: 3.5 out of 5.

Cubed Beef with Potatoes and Broccoli

Cubed Beef with Potatoes and Broccoli

The recent quarantine, lack of work, and pregnancy have allowed me to explore the many different creative sides of me. One of those sides is one I’ve always wanted to perfect- cooking!

I am not the best cook and never have been, but expanding both my taste pallet and my cooking repetoire has become very important as I prepare to bring a child into this world. I vowed to myself that she would not end up as picky as I was as a child.

Downloadable Cooking Instructions

Now, I have made the broccoli and the potatoes before, so they were no trouble at all. The broccoli could have roasted for another 5 minutes, but that is because my preference is to have the broccoli burnt to a crisp. I will eat vegetables, but only if they are charred… and don’t taste like vegetables. As long as I eat them at all, Miss Emily will come out liking fruits and veggies!

The cubed steak was a very interesting cut of beef to make. It was textured almost like ground beef, and even came out tasting like an unseasoned hamburger rather than a steak. While the butter and garlic sauce heightened the flavor and made it eatable, it was certainly not our favorite cut of beef. The next time we try this dish, we will make it with a filet or a sirloin.

All in all, we are giving it 3.5 stars. You can’t mess up broccoli or potatoes, and the sauce was delicious!

Rating: 3.5 out of 5.
A Time-Lapse Video of the prep and cooking of this dish