There are three reasons why I love this dinner, it’s quick easy and delicious. I put the pot roast in the crock pot around 10 am and let it cook on low for about eight hours. It turned out incredibly flavorful and tender. I love rosemary, so that helps.
Here’s what I did (if you can even call this a recipe), I placed a medium sized chuck roast in the crock pot. Sprinkled liberally with sea salt, pepper and rosemary on both sides. Drizzled with olive oil and add about 1-2 inches of water. Set on low, until the last hour and a half and then I bumped it up to high heat. There’s a little trick to tender pot roast: let it cook until it’s fork tender. If the meat doesn’t break apart easily, it still needs time to cook.
The Hasselback potatoes were easy too: set your oven temp. to 425 degrees. Wash potatoes thoroughly and then cut thin slits careful not to cut in half. Place garlic in the slits in you like. I used Garlic Gold on top (an olive oil and garlic mixture) with some sea salt. Let bake until tender about 40-45 minutes. I had these baking while I worked out, which was a nice reward. I topped with a little butter after they came out of the oven.
The thing I love about these potatoes is that there isn’t any room for over eating. I made enough for us (and another for lunch today) and that’s it. The problem I have with mashed potatoes is that I could eat them until I turn into an actual potato.
Add some raw spinach, almonds and dressing on your plate and you’re set!
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