Thursday, October 14, 2010

Recipe of the "Week"

I am not a fan of pot roast. There. I said it. I know that sounds un-American, but it's the truth. It's not that I hate it. As a matter of fact, if it's really stringy (I don't know any other way to describe it), then I love it. But I detest dry roast, & it seems that this tends to be the more common variety of roast. This recipe, though, makes me love roast like never before.

Crock Pot Roast


-2-5 pound pot roast
-garlic powder
-1 sweet onion, halved
-2 (10.75 oz.) cans condensed cream of mushroom or celery soup
-1 ¼ c. milk
-1 T Worcestershire sauce
-1 c. beef broth, divided
-baby carrots
-potatoes (I use gold)


-Melt some butter in a skillet over medium to medium-high heat.

-Lightly coat your roast with a mixture of flour, garlic powder, salt, & rosemary & sear it on all sides in the buttered skillet.

-Place pot roast in slow cooker with ½ sweet onion and pour cream soup, milk, Worcestershire sauce, & ½ c. beef broth over it.

-Thinly slice & caramelize the other half of your sweet onion along with the rest of your beef broth, then add to the crock pot.

-Stir the soup mixture & coat the roast with it.

-Cook on high setting for 2 hours, then turn the roast over & cook on high for 2 more hours*.

-Add more rosemary, baby carrots, & potatoes (cut in chunks of your desired size) to the roast.

-Cook on low setting for 1 hour, then turn the roast over & cook on low for 1 more hour*.

*Add water as needed for the gravy to reach the desired consistency: more water for thinner gravy, less water for thicker gravy.

The crock pot does all the work, & we get to enjoy perfectly moist & tender roast & vegetables. What could be better?!

Oh, yeah! Serving this with

Fruit Salad &

Spoon Rolls

The perfect home-cooked American meal!