Today I’m sharing a recipe for a family dinner that sure won’t make you feel like you’ve gone on “the cheap”. Pot Roast and Garlic-Cheddar Muffins. Yep, I just said garlic and cheese together…YUM.
I love when my family can sit down to a warm, hearty meal that has spread it’s scent through the house all day and it doesn’t break the budget. In fact, this meal is a great budget stretcher. It made enough for two meals and some lunch leftovers…Talk about “bang for your buck”.
The priciest component of this meal is the pork, but pork roast is relatively inexpensive compared to other types of meat. At my supermarket, I am usually able to purchase pork roast for under two dollars a pound and the rest of the ingredients are just pennies per serving. So, we’re not just talking frugal here, we’re talking downright cheap!
While being easy on your budget, it’s easy on your time as well. It takes just a few minutes in the morning to chop, toss in the crockpot and go. The muffins can be made anytime throughout the day when you have a few extra minutes.
Let’s get started with the pot roast…
- 1 (3-4 pound) pork roast
- 5-6 medium potatoes, washed and cut into chunks (I leave the skin on mine)
- 1 onion, sliced
- 1/2 pound baby carrots
- 3-4 stalks celery, cut into 2-in pieces
- 1 1/2 cups boiling water
- 1 teaspoon beef bouillon powder
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Place roast, potatoes, onion, carrots and celery in crockpot.
- Stir bouillon and seasonings into boiling water. Pour over roast and vegetables.
- Cover and cook on low for 10-12 hours or high for 6-7 hours, or until roast is done and vegetables are tender.
Now, onto the muffins…
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 3 teaspoons baking powder
- 2 teaspoons garlic powder
- 2 teaspoons oregano
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup shredded sharp cheddar cheese
- 1 1/4 cups milk
- 1 beaten egg
- 1/4 cup canola oil
- Preheat oven to 400 degrees and line muffin pan with paper liners.
- Stir together all dry ingredients (including cheese) in large mixing bowl and combine wet ingredients in small bowl.
- Pour wet mixture into dry mixture and stir just until moistened.
- Fill muffin cups 2/3 full.
- Bake for 20 minutes.