Whenever I get a pot roast, it’s always served up the same way. A slab of meat on the plate next to some mashed potatoes and gravy and some sort of vegetable. Usually carrots that cooked with the roast all day. Now, don’t get me wrong, that’s on of my most favorite meals on the planet. I mean, who doesn’t like a nice hearty pot roast that has been simmering away all day on their plate after a hard day’s work? I know my husband’s eyes light right up when I tell him that’s what we are having for dinner.
Now, the day that I turned his beloved chunk of meat into a casserole that I found on Julie’s Eats & Treats, I actually thought he might cry. He was so concerned that the whole thing was going to be completely ruined. I was excited to try something different, and with my cooking experience, I didn’t think anything could go wrong.
It came out of the oven just about 45 minutes after going in all bubbly and smelling delicious. The hubby had thirds of this dish… I think that means that I didn’t ruin his precious pot roast!
Recipe courtesy of Julie’s Eats & Treats. Photo credits to Pinterest.
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Quick Tip: Line the slow cooker for an easier cleanup!
