Grandma's Pot Roast
- 1/4 London broil or bottom round roast per person
- 1 potato per person
- ¾ cup of frozen carrots per person
- ¼ packet of onion soup mix per serving
- 1 tsp of vinegar
Put meat in a Crockpot or oven safe pan. Dice and peel potatoes. Add potatoes, carrots, and vinegar. Fill vessel with water to cover the ingredients. Mix in the onion soup mix. Plug in, and set Crockpot according to the manufacturers instructions. Generally, Crockpots contain one to three settings such as low, medium, and high. On high, the meal cooks for about four hours. If using the oven, set it to 350 degrees for two and a half hours. The potatoes and carrots should be soft and the meat brown.
While fresh potatoes and frozen carrots work best, canned potatoes and carrots can also be used. Just wait to add them, a half hour before the meat is cooked.
Tips: If you make this meal for two or more people, cook the entire roast. Leftovers taste just as delicious.
If you make the meal for one or two people, slice a section of the meat for steak and dice the remaining for stir-fry. Both meals use a skillet over a single electric burner. Add a little leftover juice from the pot roast. For the steak, add mustard and ketchup to the pan and simmer until done. Add any veggies you like to the stir-fry. Cook instant rice in the microwave. Top rice with stir-fry.