Crock pot recipes are so convenient, wouldn’t you agree? I absolutely love that I can throw some ingredients into the pot, turn it on low and come home to dinner. It really doesn’t get much easier than that. Even though my work schedule is no longer as hectic as it used to be, I still love those days when I have a crock pot meal scheduled and dinner requires very little (if any!) preparation on my part when I get home.
Speaking of convenience, have you seen the tubes of herbs in your grocery store? They’re located right next to the fresh herbs at my store. In case you hadn’t noticed, these are made by Gourmet Garden and are a total lifesaver at times.
I don’t know about you, but I frequently buy fresh herbs (and even grow them) and I never end up using all of them before they go bad. Gourmet Garden has totally fixed this. If you’re just planning on throwing those herbs into a dish and continuing to cook it, there is no reason why you can’t use the herbs in tubes. If you’re looking for something fresher, they also now offer these cute little cups of lightly dried herbs that last for up to 4 weeks once open. Tell me the last bunch of parsley you bought that didn’t turn limp and brown within 10 days. …Exactly.
Pot Roast with Garlic Parsley Mashed Potatoes
Source: Cookaholic Wife creation
for the roast:
for the mashed potatoes:
1. Pour the beef broth into a 6 quart slow cooker. Arrange the onions, carrots and celery on the bottom.
2. Sprinkle the salt, pepper and parsley over the roast. Rub the garlic in. Place the roast into the slow cooker and cook on low for 8-10 hours. Shred with 2 forks.
3. If making sauce, remove 1 cup of the broth from the slow cooker and add to a small saucepan. Whisk in the cornstarch over until combine. Heat over medium low heat, stirring frequently until the mixture has thickened. Season to taste with salt and pepper.
4. Prepare the potatoes by microwaving according to package directions. Slice bag open and pour potatoes into a bowl. Add milk, butter and garlic and mashed until smooth.
5. Season to taste with salt and pepper and sprinkle parsley on top.
6. Plate potatoes, followed by pot roast and vegetables and top with gravy, if using.
Pot roast is one of my favorite winter recipes since it’s hearty and warm and one of the best comfort foods.
Since receiving the products from Gourmet Garden, I am completely out of the stir in garlic and chunky garlic paste and have made a huge dent in most of the other flavors received. My local grocery store just expanded their collection (they used to just carry parsley, garlic and dill) so I love that I can easily replace these once my current ones are gone.
Gourmet Garden loves herbs and spices and strives to make everyday cooking easier and more enjoyable. Their herbs and spices are washed, chopped and prepped within 18 hours of harvesting through patented processes that seal in the natural essential oils to maximize the fresh flavor and aroma of the herbs. They are providing one #FreshTastyValentines winner with each of their stir-in pastes (basil, chili pepper, cilantro, dill, Italian herbs, garlic, chunky garlic, ginger, lemongrass, oregano, parsley, and Thai seasonings), each of their lightly dried herbs (basil, chili pepper, cilantro, ginger, and parsley), and two Gourmet Garden logo coolers.
This recipe is shared with you as part of #FreshTastyValentines, a group of 22 amazing food bloggers, led by Camilla of Culinary Adventures with Camilla, who are posting recipes that we hope will inspire you to make some healthy valentine treats for your loved ones.
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Disclaimer: I received Gourmet Gardens Stir in Paste and Lightly Dried herbs as part of participating in #FreshTastyValentines in exchange for sharing a recipe. All opinions are my own and no other compensation was received.