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A brisk winter day calls for a nice hot, comforting dish at dinner time!  Pot roast  in the crock pot is the way to go. I like to use a crock pot for pot roast most of the time, its gets the meat really tender while staying nice and juicy.



1 1.5-2 pound Pot Roast (Top Blade Roast)

1 large red onion

4 red potatoes

3 handfuls of baby carrots

1 1/2 cups beef broth

1 1/2 cups chicken broth

1 cup of water

2 dashes of Worcester sauce

1/4 tsp garlic powder- plus more for sprinkling

Salt and pepper to taste

1 tsp Italian seasoning- plus more for sprinkling

1/4 tsp paprika (Or more to your taste)

Swirl of olive oil



Heat a large skillet over high heat with olive oil.  Season your meat with 1/4 tsp of garlic powder, salt, and pepper.  Sear the meat one minutes on each side.  Make sure you get the tip of the meat, by holding it up right for about a minute.

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You do not want to cook the meat, just form a crust on the outside, once that is done set the meat aside on a plate. Now you can cut your onions into quarters, and cut the potatoes into large bite size pieces.  Once those are cut add your carrots to the veggie mix and season with 1 tsp of Italian seasoning, paprika, sprinkle of garlic powder, and salt and pepper to taste.

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Add the vegetable mix to the crock pot and top with the meat.  Then add the beef broth, chicken broth, water, and Worcester sauce to the pot. At this point I like to add a bit of onion on top of the meat with an extra sprinkle of Italian seasonings, this is optional.  Cook on low for 8 hours.

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Now enjoy dinner!  Great served over rice or with mashed potatoes.ct scan essay


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