..who would have thought...
My husband and I are really trying to make healthier and more frugal choices for our meal. Some months we can rack over $800 on grocery bills and dining out… Lord, forgive us for the amount of food that some months we may throw out due to spoilage or lack of time and ideas as to what to do with all of the food in our fridge.
So during a grocery store run for little essentials, I came across a Canadian Living Special Issue: Make Ahead Meals: Cook Now, Save Time Later. So this month this little magazine of 96 pages will be my inspiration.
Today I start with a recipe from page 45: Sirloin tip Oven Roast with Porcini Mushroom Jus … This basic recipe was to provide for at least another 4 recipes that would use leftovers but of course I had to make a little change to accommodate for my lack of time, placed it into the Slow Cooker with all of my vegetables for a one pot dish…
Slow Cooker Pot Roast
3 pounds outside round roast
6 cloves garlic, minced
1 tbsp vegetable oil
1 tsp each dried thyme and pepper
1 packet dry onion soup mix
1 cup beef stock
3 carrots, chopped
1 onion, chopped
12 mini white potatoes
1 stalk celery, chopped
Mix the garlic, oil, thyme and pepper. Rub over top and sides of roast. (Will do this next time: Brown on all sides in a large skillet over high heat)
Place onions in slowcooker. Mix onion soup mix with beef stock and add to slowcooker. Place roast in the slowcooker and sprinkle remainder of ingredients around the roast.
Cover and cook on low setting for 8 to 10 hours or on high for 6 hours.
P.S. Sorry for the lack of pictures this week but couldn't seem to capture a picture before we all dug into the yummy meals...