Mmmm.... pot roast. So tasty, and surprisingly, not too expensive if done right. Pot roast can also be made and frozen, thus giving you leftovers for a later date.
1 medium sized pot roast
5 cups water
5-6 red potatoes
1/2 pound carrots
1 large onion
1 Lipton brand onion soup or herb and garlic mix
salt and pepper to taste
For the meat, I like to buy the cheapest cut possible, while still being good quality. Add the meat and 2 cups water to the Crock-Pot first, turn to low and let cook for approximately 4 hours. Next, add the potatoes, carrots, and onion. For the veggies, I like to use what I have laying around my apartment, which this week included some red potatoes, onions, and baby carrots. Sprinkle soup mix on top, then pour in the remaining 3 cups of water. Turn the Crock-Pot to high and let it cook for 2 more hours.
For the Gravy:
Take 3 cups of water from the Crock-Pot and pour into a sauce pan on the stove. Turn the stove to high. Next, whisk in 1-2 tablespoons of corn starch or flour. Make sure to whisk continuously or you'll end up with lumpy gravy.
Voila! A simple, tasty, and inexpensive meal for the whole family.