So I admit it.
I am not the best cook ever.
My mom always tried to teach me how to cook
when I was a teen but I always didn't want to.
Now I wish I took those cooking lessons.
Anyways, I have made a goal to myself that
I would cook at least one meal a week
to improve on my cooking skills.
I then will post what I made
with the recipe and the results.
To start this adventure I got a sweet cookbook
and picked our some recipes I want to try out.
Today we had...
Root Beer Pot Roast.!
It wasn't bad at all.
It was actually good!
It had this sweet buttery flavor
and just melted in your mouth.
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| Table set for dinner |
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| The Roast |
In addition to the Root Beer Pot Roast
we had mashed potatoes with gravy and rolls.
We made the gravy out of the leftover root beet from the pot roast.
I actually liked the gravy which never happens.
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| My plate |
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| Casey's Plate |
I would request this pot roast to anyone that would want to try.
Here is the recipe:
Root Beer Pot Roast
1 5lb. Black Angus pot roast
Salt and pepper to taste
10 carrots, peeled and cut into chunks
Olive Oil
36 oz. root beer, room temperature
1 -2 onions, optional
Season roast on all sides with salt and pepper and set aside for 15 minutes while you peel and cut the carrots. Heat a frying pan and add just a touch of olive oil. Brown roast on all sides, just until you get that nice caramelized crispiness to the meat. Pour 1/3 of the room-temperature root beer into a slow-cooker. Add the meat carefully. Add the carrots and onions. Pour the remaining root beer over the roast and cook on low for 8-10 hours. Makes 10 servings.
My tweaks to the recipe:
Instead of...
10 carrots cut into chucks, I used about 2 carrots that were sliced.
1 -2 Onions, I used 1/2 of a sweet onion.
It turned out great.
I was proud of myself.
GO ME!
