Friday, August 22, 2014

Jessie James Decker's Pot Roast

I'm excited to share a guest recipe with y'all today! It's always fun to run into a fellow country singin' chick that loves cooking as much as I do and if you know Jessie James Decker, you know the girl loves to cook (and she loves her Tony's seasoning blend too!). I asked her to share a recipe with y'all in honor of the release of her EP Comin' Home which you can check out by clicking HERE.



This is a down-home country girl after my own heart. She sings, she writes, she shares her beauty tips and tricks, she is absolutely stunning, AND she cooks. Jessie told me that "this is an easy roast but so delicious and filling! I make this in the winter on a cold day and it warms everyone's tummies!!!" After my own taste-testing, and my hubby's overwhelming approval too, we have to agree. This is one recipe you're gonna want to keep on hand for a perfect country comfort-food night.



1 rump roast
1 onion
1 bag baby carrots
4 potatoes (or as many as you'd like)
1 cup water
oil
salt
pepper
Tony's Creole Seasoning

Season the roast with salt, pepper and Tony's as desired. Drizzle some oil in a skillet over med-high heat. Sear the pot roast on both sides. Cut up an onion and put it at the bottom of your crock pot. Place your seared roast on top of the onions. Cut up your potatoes and throw that on top along with the bag of baby carrots. Add salt, pepper and Tony's on top of everything to your liking. Add the cup of water. Throw the top on your crock pot and cook on high for 6 hours (or low for 10 hours). And as Jessie says, "Serve with some warm rolls, white rice and a smile : )"


Don't forget to go check out Jessie's new EP Comin' Home and let her know how much you love her music AND her recipe!

Enjoy! XOXO~





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