Sunday, October 2, 2016

One Holiday at a Time

It's that time of year again where all the stores go out of their way to rush the holidays.  They start putting Christmas stuff out practically in February.  Even my son has been trying to rush the holidays.  For the last two weeks, he's been saying it's Halloween time.  No, Son, it's still September.  Well, now that today is October 1st, that's the first thing he hit me up with.  Mom, it's Halloween.  Okay, Son.  Fine.

But really...I just want to enjoy one holiday at a time.  For October, we can enjoy the Halloween season and decorations and cooking.  November is for Thanksgiving. We don't start thinking about Christmas decorating until the day after Thanksgiving.  And December is the best month of all where we enjoy the spirit of the Christmas season.  But for now, just Halloween.

So I made this Magic Crockpot Pot Roast the other day.  It is fantastic!  The magic here is you don't add any liquid at all, but it still makes its own gravy.  Trust me, NO LIQUID.  It is so easy to make and so hearty and filling.  And don't be scared of the fact that I used Dijon mustard and horseradish here.  It doesn't taste like either one.  My family usually won't eat many leftovers, but this one disappeared.  I even went to get it to take to work for lunch, but it was gone.  It's that good. Enjoy!

One 3-4 lb roast, cubed
1/2 C flour
2 stalks celery, chopped
1 onion, chopped
4 carrots, peeled and sliced
4 cloves garlic, minced
1 1/2 lbs baby yellow potatoes
1 T prepared horseradish
1/3 C Dijon mustard
1 T beef bouillon paste
1 T fresh thyme leaves
Salt & pepper, to taste
Olive oil

Put the roast cubes and the flour in a zipper bag.  Close the bag and shake to coat the meat.  Drizzle some olive oil into the crockpot and add in all of the ingredients, including the roast/flour mixture.  Cook the roast on low for about 8-10 hours, stirring occasionally. 

No comments:

Post a Comment