…because I made my first pot roast of the season last night.

If you’d like to recreate this yummy-ness, here’s the recipe:

Ingredients

1 eye of round roast
1 bag of white or red new potatoes
1 bag of baby carrots
2 beef bullion cubes
1/2 to 1 white or yellow onion
Kitchen Bouquet
Montreal Steak Seasoning
2 Bay leaves

I do this in the crock pot. Put a bit of water in the pot along with the bullion cubes (I cut mine up). I also add some of the Montreal Steak seasoning and 1 Bay leaf.

Next, I cut the potatoes in fours and layer these in, then adding some carrots and onion (diced). I usually do two layers before I put the actual roast in. I cut up and add whatever is left of the veggies to mostly cover the roast. I add the other Bay leaf to the top and fill the crock pot up with more water, till there is an inch or so of space left before the rim.

I usually put the Kitchen Bouquet in there at the beginning and a little on top of the roast at the end.

Cook 2hrs on high, then an additional 4-6 on low. Depending on the size roast, it can feed 2-4.

Enjoy!