1.16.2010

PW's roast

I cooked PW's Perfect Pot Roast for dinner one snowy evening, and it was so good! It was more involved than my usual pot roast, but still it was good. The Rosemary definitely added a kick to it. But, oh my goodness-- was it ever tender! And perfect with PW's mashed potatoes, which I will post about later.

Here are a few of my pics. At the bottom of this post is the link to PW's Web site, where you'll find her recipe and her explanation of it, along with her own photos. Enjoy!





To say I burnt olive oil is an understatement. I caught olive oil on fire. No comments, please.

















P-Dub's post and recipe are here.

3 comments:

  1. Olive oil on fire?!?!? That's no good! I'll have to make sure I don't repeat that when I get to this recipe!

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  2. Hey Whitney, I went to UM with Mat, and I came across your blog. I am dying to try this recipe, but I have a question. How long did you cook it in the crockpot? PW cooks hers in the oven, so I was wondering if it makes a difference?

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  3. Hey, Jennifer-- (not Elwell, the second Jennifer that posted!) I really don't remember. It usually takes me about 5 hours on low for a 3-5 lb. roast. Just keep an eye on it. I just cook mine until it falls apart and is done and tender.

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