My Go-To Week Meal Prep
Happy Thursday, Belles & Beaux!
This week with so much going on, I didn’t want to have to worry about fixing dinner or lunch every day. I’m really trying to calm things down and not spend so much money on eating out. I’ve discovered this has been my major issue and I need to curb this big time. So last Friday night I decided to pick up a chuck roast, put it in the crockpot, and do crockpot pot roast.
I regret nothing.
And by this, I’m pretty proud of myself for doing this completely on my own. Do I think that this could have used a little more of something? Most definitely, but I didn’t want to play too much with the recipe currently to really vary it up too much from what my mother typically does. Most likely I will the next time I do it, but I definitely feel like this went over pretty well. I’m enjoying having it for lunch every day this week and the meat is so tender – which is probably due to the amount of meat tenderizer that went on it and I added in the measuring cup with the mixture as well.
But as I said, I regret nothing when it came to what I did because this really has taken a lot of time off me this week with trying to figure out what I’m going to do for lunch every day at work. I’m not spending any money on meals because of it. Plus, I’m getting a good helping of veggies that aren’t fried. I’m still wondering if I am brave enough to try adding broccoli next time and then doing a little teriyaki sauce in the mixture as well. We shall see in a few weeks as I start play around with my recipes more.
I hope y’all enjoy and give this recipe a good try!
Do you have a crockpot recipe I should try? Tell me about it in the comments or head over to the contact page and shoot me the information there!
Bon Appétit!
XOXO,
Trula Marie
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[recipe title=”Crockpot Pot Roast” servings=”3-4″ time=”5 to 6 hours” difficulty=”Beginner Easy” image=”https://live.staticflickr.com/65535/48757067298_ae255af647_b.jpg” description=”A slower way to cook pot roast that doesn’t require much attention.”]
I adore this because doing it in the crockpot lets you forget about it and you don’t have to worry so much about it being in your oven!
[recipe-notes]
Credit: My Mama – with little variations from me
[/recipe-notes] [recipe-ingredients]
– 1 Chuck Roast
– Potatoes
– Carrots
– Garlic Powder
– Season Meat Tenderizer
– 2 Tbsp. Worcestershire Sauce
– 1 1/2 Tbsp. Beef Stew Seasoning
[/recipe-ingredients] [recipe-directions]
1. After opening packaging of chuck roast, sprinkle meat tenderizer and garlic powder onto the side facing up. Then take a fork and stab into the meat. Flip and repeat on the other side.
2. Put into your crock pot. This should not be turned on until all the ingredients have been covered in the mixture.
3. Pick out your potatoes – I used six (6) in mine – and peel them. Once complete, you can either leave them whole or cut them in halves or quarters. I chose to do quarters to make them more bite-size.
4. Peel your carrots and chop them into manageable pieces – I used a whole small bag but use as many as you want. For the larger sections of the carrot, I did cut mine in half but that is all I did for this step. Add both the potatoes and carrots to your crock pot in and around your pot roast.
5. In a measuring cup, take the beef stew packet and put in your 1 1/2 Tbsp into the measuring cup. Add a little more meat tenderizer and garlic powder to this mixture.
6. Depending on the size of your measuring cup – I used a four (4) cup one -, fill with water until it meets the total amount of cups. Then add your Worcestershire Sauce. Using a fork, mix this marinade together and then pour over roast, potatoes, and carrots in crockpot.
7. Cook on high in the crockpot for a minimum of four (4) hours. I left mine on for about six (6) to eight (8) hours before turning mine on low. After this you are good to eat, but I left mine cooking until the next evening and it still is so tender and juicy!
[/recipe-directions]
[/recipe]
