Pot Roast with Basil Mashed Potatoes

(from Better Homes and Gardens Crockery cookbook) 


2 carrots, cut into 1/2 inch pieces
1 medium turnip, peeled and cubed (1 cup)
1 small onion, chopped
1/2 cup snipped dried tomatoes (not oil-packed)
1 clove garlic, minced
1 t instant beef bouillon granules
1/2 t dried basil, crushed
1/2 t dried oregano, crushed
1/8 t pepper
1.5-2 lb boneless beef chuck pot roast
1 cup water
10 oz package frozen lima beans or whole kernel corn
1 cup frozen peas
20 oz package refrigerated mashed potatoes (or you can make your own from scratch – I do!)
1 T finely snipped fresh basil

  1. In a 3.5- 4 quart crock pot, combine carrots, turnip, onion, dried tomatoes, garlic, bouillon granules, dried basil, dried oregano, and pepper.
  2. Trim fat from meat.  If necessary, cut roast to fit into crock pot.  Place meat on top of vegetables.
  3. Pour water all over.
  4. Cover and cook on low for 8-10 hours (or high for 4-5 hours).
  5. Stir in lima beans (or corn) and peas.  Let stand covered for 10 minutes.
  6. Prepare mashed potatoes according to package directions, except stir 1 T fresh basil into potatoes just before serving.
  7. Remove meat and veggies from cooker with slotted spoon.  Reserve juices.*
  8. Serve meat and veggies over hot mashed potatoes.  If desired, pour reserved juices over meat.*

*I actually will take about 1/4 of the cooked veggies and process them with 1/4 of the reserved juices and pour that on top of my picky eater’s portion.

Comments

  1. 1
    Jill M says:

    Fascinated with the idea of basil in mashed potatoes. I’m definitely going to try that soon!

  2. 2
    Sharayah C says:

    This recipe has my mouth watering. Can’t wait to try it out. :)

  3. 3
    Jessica Beard says:

    I want to make this. I have a lot of the ingredients around the house. Thanks for sharing.

  4. 4

    WOW! I love pot roast!!! Thank you for sharing the recipe!

  5. 5

    I’ve not made a pot roast in a crock pot, and this recipe sounds soo good I would like to try it!

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