Y’all. This is the easiest recipe ever. Also, pot roast is my favorite food. So you should trust me. And eat this.
I got a beautiful rump roast and potatoes from the farmers market and knew this was the way to go as the weather recently took a cold turn (but now, it’s 60 degrees again, so whatever, Oklahoma.). I’m a meat-and-potatoes kind of girl, and roast is what honestly comes to mind when people as me what my “favorite dinner” is (Although it’s not cheese or chocolate or ice cream, as stated here.). When I got home from a six-week trip to Korea in 2011, my mom asked me what I wanted my first meal to be. And after getting Chipotle for lunch, roast was for dinner!
I made roast for the first time by myself last year, when we hosted a dinner for two other couples. We mostly wanted to host other people when we made crock-pot meals because we weren’t good at eating all the leftovers, and only have a massive crock-pot. However, it blossomed into something so much more, and our Dinner Club met every month, with corresponding costume ideas (think college-esque themed party). As we learned about each other, we also learned more about ourselves and how we can work together in the kitchen as a couple. One of the couples now even live with us in our house! It was a really great time in our lives!
Now, I know it already has potatoes in it, but…mashed potatoes are so killer with pot roast. So you should probably make some. The vegetables get very mushy, but in my opinion, that’s the best way to eat them.
What is your favorite winter food?
Soy Sauce Pot Roast
- About 3lb beef rump roast local
- 1/2 C. low sodium soy sauce
- 4 cloves garlic
- 5. potatoes quartered (local)
- 1 C. baby carrots
- 2 C. water
- 1/2 t. onion powder
- ½ onion
- Place all ingredients in a slow cooker (meat on the bottom) on low for 8 hours.
TIP: If using regular soy sauce, maybe throw in an extra cup of water too. 🙂