- Meat tenderizer
- Seasonings (I used Rosemary Garlic seasoning from Sam's Club and a little Lawry's Season All)
- One Beef Pot Roast (mine was a Ribeye Roast - yum)
- Olive oil - maybe 1 1/2 tbsp (enough to coat the bottom of a skillet)
- One medium onion
- 1/2 bell pepper
- Lipton Onion Soup mix - 1 package (I used Golden Onion but they have other variations)
- 1 cup water
1. Season roast on both sides with meat tenderizer and desired seasoning (note: meat tenderizer can be salty if not using salt-free so keep in mind as you use other seasonings)
2. In a large skillet, heat olive oil on medium-high.
3. Sear roast on both sides until you have a nice brown outside. (this is something my mama does before she roasts anything - pork chops, roasts, steaks, etc. because it gives nice color - not that overcooked grey you can get when you cook meat for a long time. Also, locks juices in your meat.)
4. Put roast in crock pot.
5. Put cut up onion, bell pepper and onion soup mix on top of roast.
6. Pour 1 cup of water in crock pot and fire it up (on low).
For sides - I opened up a can of sliced potates and a can of green beans. Drained the green beans and added to a pot with potatoes, Rosemary garlic seasoning and some butter. *yum*
I am a stove top and oven cook, but after this, I'm sure my crock pot will get ample use.
Have a warm and comfort food filled weekend - Tash