Thursday, March 3, 2011

Frugal Food Thursday: Slow Cooker Pot Roast

Welcome to Frugal Food Thursday!  If you have a great frugal recipe, please link up below! 

The sun comes up each day, taxes are due in April, and pot roast appears on my weekly menu plan.

Yes, all these things you can depend on happening over and over again.  I had bought a post roast back in November, but hadn't made it.  For several weeks, I planned to make it each week according to my menu plan, but for some reason I didn't.  Either I forgot to take it out of the freezer until too late, or we ended up going out for dinner or over to a relative's house, or I just plum forgot about it.

But last week, I was determined to finally make it.  We had guests, and I thought it would a nice dish to make for everyone.  Because I had a busy day that day, I decided to cook it in the crockpot.

Typically pot roasts are cooked with potatoes, and you can add some if you wish.  But here at the Frugal Follies household, the adults are watching their carbohydrates, and we just don't like potatoes enough to throw them in.  Instead, I served the pot roast over brown rice.  We also love mushrooms, so I threw a lot in; feel free to leave that out if you're not as much of a mushroom fan.

I used Manischewitz wine for the cooking liquid, as I had had a bottle sitting in the fridge for a couple of months and I wanted to use it up.  You could use any kind of wine, or beef or chicken broth.



1 3-lb pot roast
salt to taste
freshly ground pepper
2 large onions, sliced
16 baby carrots, or 4 carrots, peeled and sliced
2 4-oz cans mushrooms, drained
2 cups Manischewitz blackberry wine
2 tbsp cornstarch
1/4 cup water

Wash and pat dry the roast.  Trim any excess fat. Season with salt and pepper.  Set aside.

In the slow cooker, layer the onions on the bottom of the crockpot.  Add carrots and mushrooms, and place meat on top of the vegetables.  Place meat on top.  Pour the wine over the meat and the vegetables.  Cover and cook on Low for 7-8 hours.

An hour before serving, in a small lidded bowl, combine the cornstarch and water and shake until all of the cornstarch is dissolved.  Uncover the crockpot and pour the cornstarch-water mix into the gravy.  Stir and recover the crockpot.  Continue to cook on Low for 1 more hour.

Turn off the crockpot and remove the meat.  Cut the roast into thin slices with an electric knife.  Return meat to the crockpot and stir so that the meat is covered in the gravy.

Serve over brown rice.

There are lots more cheap recipes posted here at Frugal FolliesClick here for the list!

Got a great frugal recipe?  Link below to your actual post, not your main page.  Please only link up recipes and other food-related posts; contest entries and other posts are not allowed and will be deleted. I'd appreciate it if you would link back to Frugal Food Thursday as well!

For more great recipes, please visit the bloggers listed on the left sidebar under Food Linkups. There are lots of great recipes on each blog and I'm sure you'll find some new favorites!

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Denise March 3, 2011 at 9:06 AM  

Thanks for hosting! I really enjoyed joining in Frugal Food Thursday last week. Can't wait to see what's shared this week :)

I'm sharing my Easy, Addictive & Affordable Homemade Granola.

Denise @ Creative Kitchen

Bibi @ Bibi's Culinary Journey March 3, 2011 at 9:22 AM  

Thanks for hosting again. I linked up my pork tenderloin with cranberry sauce.

I also started Foodie Wednesday on my blog and I would love to invite you to link up your great recipe.

Bibi @ Daily Organized Chaos

Anonymous,  March 3, 2011 at 1:13 PM  

That sounds really good. I make pot roast pretty frequently too, and had never thought of serving it with brown rice--great idea!

Erika O.

Andrea (Andreas Kitchen) March 3, 2011 at 2:09 PM  

Happy Thursday! I am sharing my recipe for Banana Walnut Cookies. This is a great use for old bananas.
Thanks for hosting!

a moderate life March 3, 2011 at 3:34 PM  

Hi Laura, Pot Roast is one of my all time favorite meals. If truth be told, looking for a pot roast recipe is what got me interested in food blogging! Your slow cooker version looks awesome! I am linking up a recipe for rice pilaf from mark bittman that is both frugal and delicious! All the best, Alex

lyzacruz88 March 3, 2011 at 5:35 PM  

Yum-yum! Happy FTF :)

Shu Han March 3, 2011 at 6:18 PM  

Thanks for hosting! Pork belly is in my opinion, one of the yummiest cut of meat, yet it’s so cheap! Enjoy my Marco Pierre White adapted version, there are some videos of the results too ;)

Pat @ Elegantly, Gluten-Free March 3, 2011 at 11:17 PM  

I love the crockpot for making an economical cut of meat delicious...easily. That's why I made Green Chili Pulled Pork in my crockpot to put over Bean Burritos. Thanks for all the good ideas here!

Pat @ Elegantly, Gluten-Free

Clarissa March 4, 2011 at 1:16 AM  

I wanna thank you for sharing your recipe!Really helps a lot for future use^_^

Miz Helen March 4, 2011 at 10:29 AM  

There is something comforting about a Pot Roast in the Slow Cooker. You can always smell it cooking all over the house...yum. Thank you for sharing at Full Plate Thursday and please come back!

Unknown March 4, 2011 at 11:45 AM  

This looks great! I have a few roasts sitting in the freezer right now, and your recipe looks fantastic! I love the addition of mushrooms... and wine, and think your dish makes the perfect addition to Friday Potluck. Will make this for hubby soon!

Allison {A Glimpse Inside} March 4, 2011 at 1:05 PM  

I love using my slow cooker and I love some pot roast. I will have to try your recipe next time I make it. Thanks for linking up!

Lyssa Beth March 6, 2011 at 1:32 PM  

This looks really good! I will have to try this out. Maybe I can change my husband's mind about crockpot recipes! I'm your newest follower!
I would love for you to link up to my "scrumtrulescent saturdays" recipe link up!

Leah Beyer March 7, 2011 at 4:54 PM  

Blackberry wine...totally intrigued now. Love the idea of this. Thanks for linking up.

Katherine March 8, 2011 at 9:35 PM  

Yes, I am very curious about the blackberry wine! Sounds incredible! Thanks for linking up!

Christy March 9, 2011 at 11:11 AM  

I love pot roast cooking - it makes the whole house smell amazing! Thanks for linking this to the Hearth and Soul Hop! (when you get a chance could you please link this post back to the Hop on one of the host sites? thanks!)

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