Today my boyfriend went back to work in the city. That means I can expect him to be home somewhere around 6 P.M. or later. And I have both of the boys again today. And it looks almost as if Winter has returned. So I opted for a slow-cooked pot roast recipe from the January 2011 issue of Parents Magazine. I have had this terrible hobby of ripping out recipes from any and all magazines within reach since I was about 17 years old, and then proceeding to not exactly file them, but kind of shove them in whatever binder or folder that is laying around. Needless to say, I need a better way of organizing these recipes. Luckily, since I've started this blog, I have just that! Of course when I post recipes from another source, I'll add my own notes, italicized, within the recipe!
I have also just noticed that for my book club I need to buy 4 more selections from them by July. So I'm trying to narrow it down between about 5 cookbook selections, so as I try out the recipes, I will share with everyone my own experiences with them!
Yields 8 Servings
Ingredients:
- Nonstick cooking spray
- 2 to 2 1/2 lbs beef chuck roast
- salt and pepper
- 1 26 oz jar pasta sauce
- 1 cup water
- 2 cups mini wagon-wheel pasta (I used tri-color fiori)
- 1 cup baby carrots, halved diagonally
- 1 cup fresh or frozen cut green beans
Directions:
- Coat a 4 quart slow cooker with cooking spray; set aside.
- Season beef with salt and pepper. Place beef in the slow cooker. Add sauce and water. Cover; cook on LOW heat for 8 hours or HIGH heat for 4 hours.
- Add pasta, carrots, and beans, stirring into liquid. Increase to HIGH heat and cook 45 minutes more.
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