Thursday, May 9, 2013

Quick and Easy Pot Roast with Garlic Butter Potatoes

        I am always looking for a quick and easy meal for dinner, especially when I know I have tons of things to do during the day. Who wants to run around all day, then come home and cook a long drawn out meal?
This meal takes 15 min prep in the morning, then 5 minute prep in the evening with 25 minute cooking time!

For the morning part:
2 pound roast cut according to your choosing, I used rump roast for this
1 packet of Hidden Valley Ranch Seasoning
1 packet of Lipton's Onion Mushroom Soup Mix
1 1/2 cups of water

Place the roast into a slow cooker on low. Add both packets of the seasoning mix and then the water over it. Set aside...this will be ready for you when you get home!!

Evening Part:
5 medium potatoes
4 cloves of garlic
1 stick of butter
1 tablespoon of italian seasoning

Preheat oven to 375
Slice potatoes into squares, place in baking pan
Add in stick of butter
Add in small sliced pieces of garlic and italian seasoning
Place in oven for 25 minutes

Now, I added croissant rolls in with mine and just added them into the oven 10 minutes before the potatoes were done.

Once the potatoes are done, everything is ready to go!! Tastes like you slaved over the oven but all in all it barely took 45 minutes of your time! The leftover pot roast can also be used the next day for sandwiches or even frozen for future use.

Hope you enjoy!

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