Saturday, November 5, 2011

Pot Roast for the Whole Family

My mother-in-law showed me how to make this pot roast. This recipe is so easy, and delicious for the whole family. It's a perfect meal when it's cold outside, or if you're in the mood for comfort food. It's full of iron, protein, vitamin A, betacarotene, and potassium. You can puree this for babies 8+ months, or serve as is to older babies.

Here's what you need:
1 3-4 lb rump roast
2 cans golden mushroom soup (I used Trader Joe's portabello mushroom soup, I couldn't find the golden mushroom soup)
1 onion diced
2-3 large carrots diced
2-3 celery stalks chopped
4-5 red potatoes quartered
1 cup beef stock (if not serving to your little one use 1 cup red wine)
olive oil

Lightly season the meat with salt and pepper. Sear in a large pan with a little olive oil to just brown the outside of the roast (approx 1-2 minutes per side). Put roast in a slow cooker. Add diced onion, carrots, celery, and potatoes. Cover roast and vegetables with mushroom soup. Add beef stock (or red wine). I put this in the slow cooker the night before we ate it and let it cook on low for almost 24 hrs. I like my roasts super tender so I usually cook it for a long time. You can also put this in the slow cooker in the morning and cook on low for 8-10 hours. The roast should almost fall apart with a fork when it's done. Remember to cut everything into bite size pieces for your little one, and to test the temperature on your bottom lip before serving it to your little one too. Enjoy!

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