Adjusting to parenthood is not easy. But it’s wonderful. Really. I’m totally in love. How could one not be? Just look at these feet… toe curls!
However, if I thought time moved fast before the baby was born, I was sadly mistaken. The past six weeks have FLOWN by (yet have been the longest six weeks of my life). Every time I turn around, the day is gone and I’ve accomplished nothing besides feeding and entertaining the baby… with the occasional completion of a load of laundry. Heck, I’m lucky if I take a shower. Correction—my guy is lucky if I take a shower. Hahahaha.
But seriously…
If we didn’t have pre-prepared foods right now, my guy and I might starve half the time. After all, feeding the baby comes first… right?
So in order to ensure we had meals in the house that didn’t require a lot of time out of my day, I found some freezer meals via Pinterest to check out. That, and our fabulous friends and family have kept us well fed… (thanks, everyone!!).
But for the sake of today’s post (and a few future posts), I’m focusing on the frozen meals.
Today – pot roast.
What’s a freezer meal?
A meal that is prepped and frozen prior to cooking all day in the crock pot. Pretty simple, right?
Well, without a doubt, they are lifesavers! Since the baby, I barely have enough time to brush my teeth on some days, let alone stand in the kitchen and cut vegetables for a nice and healthy dinner. So after seeing some freezer meals on Pinterest, I thought it surely wouldn’t hurt to give them a try—and my guy agreed.
First, the supplies:
Large Freezer Bags (gallon)
Marker (permanent wouldn’t hurt)
Vacuum Seal (not necessary, but definitely an added bonus. We LOVE ours and use it all the time)
Next, the ingredients:
1 Eye of Round Roast
1 Packet of Dry Pot Roast Seasoning
1 Bag of Mini Carrots (I LIVED on these things during my pregnancy…)
4-5 (Russet) Potatoes, Peeled and Chopped
1 Onion, Quartered/Chopped in Chunks
Before we begin:
Write the name of the dish and all of the ingredients on the freezer bag/s in permanent marker. Include the cooking instructions. Don’t assume you will remember later on. We may *think* we’ll remember later, but probably not.
Prep Instructions:
Wash and dry the carrots. Peel and chop the potatoes. Cut the onion.
And finally, bag the food. If necessary, use two separate freezer bags… one for the veggies and one for the roast. I sprinkled the dry roast seasoning all over the veggies, but you can also add later when you are ready to cook.
Cooking Instructions:
Thaw the roast and veggies overnight in the fridge. The next day, dump the roast and veggies in the crock pot (I love crock pot dishes!!). Fill the crock pot about ½ way with water. If you didn’t already sprinkle the dry roast seasoning over the veggies before freezing, do so now.
Cook on high for 4-6 hours.
But is it any good?
We thought so! Only next time, we’re adding chunks of chopped celery. We both agreed that would make the dinner taste even better!
Enjoy!
What do you think? Is this recipe worth a try? I’d love to hear from you!
Original Pinterest recipe found on this site:
http://freebies2deals.com/2012/08/frozen-crock-pot-meals-save-money-and-save-time.html
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Tiffany A. White is the author of the YA mystery Football Sweetheart series available on Kindle and Nook. She is available for contact via Twitter, Facebook, Google+, or via email at tiffany {at} tiffanyawhite {dot} com.
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