I love meals that are quick and easy, therefore meals that require very few ingredients and can be cooked in the crockpot are my favorite! Working full time and taking care of 2 under 2 leaves us little time to spend in the kitchen on meals that take a lot of time and work.
One of our favorite go to crock pot recipes is pot roast. You can throw it in the crock pot with some carrots and potatoes and have an entire meal ready with very little work. Below is my recipe for crock pot rump roast.
Ingredients (Feeds 4-6):
1 Rump Roast (I get one that is 3-4 lbs as we don’t need a lot of meat)
1 bag of baby carrots
4-6 medium sized potatoes
1 packet dry Pot Roast seasoning mix
2 cans of chicken broth
1/2 stick of butter, unsalted
Turn crock pot on and set to low temperature for 8-10 hours.
Pour the 2 cans of chicken broth into bottom of the crock pot and add 1/2 of the seasoning packet to the broth. Use a whisk to mix it together.
Add the rump roast to the liquid in the crock pot.
Rinse the baby carrots and wash the potatoes. Cut the potatoes in halves or fourths, depending on how big of slices you want.
Add the potatoes to the crock pot.
Add the baby carrots to the crock pot, covering the meat and potatoes.
You want to make sure the meat and potatoes are fully submerged in liquids to avoid them from getting dried out. If there is not enough liquid to cover the meat and potatoes, add water until they are covered.
Add the remaining dry seasoning mix to the liquid on top, stir gently with a fork to mix.
Slice thin slices of butter and spread evenly along the top.
Close the lid and let cook on low heat for 8-10 hours. If the liquid levels start to decrease throughout the day to where the potatoes are exposed, add additional water until they are submerged again to keep them from drying out.
With minimal effort you have a meal that’s quick and easy, that the whole family will enjoy!