Thursday, October 21, 2010

Spinach & Mushroom Pot Roast

We love having pot roast and mashed potatoes and gravy on Sundays. I got the idea for the spinach & mushroom from The Domestic Art Cookbook (Vol. II).  I normally make a more traditional pot roast but it was nice to try something new. My kids were less than enthused about the spinach in it. But John & I loved it. Next time I wouldn't throw the carrots in, because we like to steam them and candy them with some butter and sugar. I think this pot roast would especially be good for a special occasion because it is more colorful and pretty.

Ingredients:

3 lb. beef roast
1 small onion, sliced
1 packet dry onion soup mix
4-6 cups water (enough so that the roast is 1/2 submerged)
2 cloves minced garlic
2 bay leaves
1 box frozen chopped spinach or
2-3 cups fresh spinach
2-3 cups sliced mushrooms

Directions:

Combine onion, soup mix, garlic, bay leaves, and water, mix. Place roast in crock pot. Cook on high 5-7 hours. (I like to start it the night before on low, especially if it is frozen, and then turn it to high 4 hours before we eat). Add spinach & mushrooms and cook until vegetables are tender (around 1 hour). Mix 1 cup of drippings with 1 packet brown gravy mix (substitute 4 T cornstarch if needed). 

Wonderful with mashed potatoes.

2 comments:

Tawnie said...

wow. that's different. sounds really good. Is your roast moist after cooking it all night? That doesn't dry it out?
I am horrible at roasts. They never turn out. I'll have to try this one.
Thanks!!!

Scott / Lori said...

I too have always been horrible at roasts, until I tried the way Lisa does them. It turned out great!!!! I will have to try one with these veggies. Thanks.