Sunday, May 5, 2013

Gourmet herb stuffed slow cooked roast and veggies

Have you ever made something SOO delish that it was gone before you could remember to get the final picture of it??  That is what happened to my amazing friend Jamie with her family!  Today I'm featuring Jamie as my guest blogger!  I have tasted some of Jamie's creations.  AMAZING!!!  Is all I can really say!  Here she is with her Gourmet herb stuffed slow cooked roast and veg (220 cal WLS serving).


Make sure you have a good crock pot that works well. Or you'll end up with a tough lump of meat and crunchy veggies.
serv size is 3/4 cup of food (mostly meat, slight veg) and 1/4 cup broth at 220 cal per serving.

You'll need a cast iron skillet, sharp knife, and large crock pot
One boneless rump roast (about 4 pounds)
2 handfuls of baby carrots
2 stalks of celery chopped (in 2-3 in sticks)
1 small bag gourmet potatoes (red, purple, and yellow... about 15)
almost 1 whole garlic
Fresh Parsley, Marjoram, and thyme
¾ a small yellow onion
one zucchini chopped thick
about 2 cups mushrooms (chopped thick)
3-4 tablespoons butter
montreal steak seasoning
dried onion flakes
garlic pepper
campbell's french onion soup (2)
campbell's beef broth (1)
campbell's beef consume (1)
2 cans water

Take roast and on thick side, cut a pocket (don't cut all the way through) as deep and wide as you can, stuff with peeled garlic cloves, thyme, parsley, marjoram, and dried minced onions.

Apply Montreal steak seasoning, salt, and garlic pepper as a dry rub to the roast.

Sear on high heat in cast iron skillet with butter on all sides but the pocket opening.

 Mix all soups and water together, put in crock-pot.

 Add roast in the middle, fill with veggies, putting potatoes on the bottom, then carrots, leaving mushrooms, onion, celery, and zucchini partially out of the broth so they don't get too soggy. Top with fresh sprigs of thyme.  Cook on low for 10-12 hours.


I hope you all enjoy this and look forward to more Recipes and posts from Jamie!!!

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