Whether you are having a hectic day or feeling post holiday blues, comfort foods help pick you up and bring some warm and cozy into your life. A favorite dish of mine growing up was my Mom's delicious pot roast. With a family of 7, my Mom was able to prepare beautiful meals that were within the family grocery budget and one pot meals were always a favorite. Pot roast is a meal that's easy to prepare, and can be stretched with a variety of potatoes and vegetables. My Mom always made her pot roast on the stove top, but I have modified the recipe to cook in the slow cooker. It fills the house with an aroma that is good for your soul!
You need beef chuck roast, Campbell's cream of mushroom soup, a packet of dried soup and onion mix (found in the soup aisle), 1-2 yellow onions peeled and chopped, fresh carrots rinsed and cut into 1" pieces, 10-12 yellow potatoes rinsed and quartered leaving skin on, fresh or frozen green beans, and I like to add a frozen bag of peas to my pot roast.
Heat 2 tablespoons cooking oil in a skillet on low heat. Brown the top and bottom of the roast. (Whenever I get the chance to visit LakeGenevaCountryMeats in southeastern Wisconsin, I stock up on the amazing fresh roasts and meats they offer. Their friendly staff is always so helpful with cooking tips and they offer great recipes on their website so check it out. )
Remove from the pan and place in the crock pot. Top with the soup, 1 1/2 cups of water, entire dried onion soup packet, onion, carrots, green beans and peas. I sprinkle garlic salt, onion salt, and a generous portion of Chef John's signature seasoning I purchased after enjoying a cooking class last year at Lakegenevaschoolofcooking. It has a tasty blend of salt, pepper, and garlic in one container! Then I cover and cook 8 hours or on low for for 8 hours.
A couple of options instead of adding potatoes to the slow cooker would be serving over buttered egg noodles or mashed potatoes on the side. Enjoy and Happy Tuesday.
