Many times people see my shopping trips and question how we eat- and I can’t blame them! They may only see the 15 boxes of cereal and macaroni and cheese and miss the week where I spent my entire budget on beef! SO I wanted to show that we do eat hearty, filling meals that are cooked from semi-scratch (the only thing pre-made here was the recipe starters and the frozen bread) and that we don’t eat Pop Tarts and canned soup everyday!
So when Lowe’s Foods had a great deal on Progresso Recipe Starters, I stocked up on the fire roasted tomato variety. Pot roast is a staple dinner in our house and we had this tonight & I have to say YUMMO. There was not even enough left for another serving as leftovers! Here’s how I made it. You can make this in the crock pot the same way but I decided to cook it in the oven because it was pretty big and I wanted a LOT of potatoes and other veggies.
Now, we LOVE our meat to be so tender that it literally falls apart. Cooking it this way you cannot slice it- it must be served in rustic chunks. We also like a lot of “gravy” in the pan. This meat was so tender we didn’t even need knives!
- Progresso Recipe Starters- Fire Roasted Tomato
- 1 large beef pot roast (or any inexpensive roast such as chuck or even a London Broil!)
- Large Potatoes (I used 8)
- 2-3 stalks celery
- 3-4 carrots
- 1 onion
- Place Pot roast in large roasting pan or crock pot.
- Pour Progresso Recipe Starter over roast
- Add 1 can of water to pan
- Peel & Cube potatoes and place in pan, ensuring they are covered by sauce.
- Dice celery and onion and add to pan
- Peel & slice carrots and add to pan
- Cook at 350 degrees for 4-6 hours (or on low in crockpot 8 hours)
- Serve with salad and crusty bread.
Friends don't let friends pay full price- share the savings!
-Moola Saving Mom
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