Fall is here! So that means bring on the fall dishes!! I’m always here for a good pot roast! Pot roasts are so very versatile, but yet classic! It’s a staple dish. It’s one of those cozy comfy meals. And it brings you the best of both worlds. You have your meat, veggies, and your potatoes all in one! It gets no better. Pair it with some cornbread or cornbread muffins and you have some good eating! This recipe was inspired by my lovely Aunt Thelma. Whom I might add is 80 years old. So I would think that well qualifies her for years of cooking experience under her belt. I decided to put her spin on a classic dish. Her original recipe calls for cream of mushroom soup and worchestire sauce, however, I chose to sub the worchestire sauce for beef broth. Both are equally good for flavor, but I’m not a huge fan of it. I like it, but I pick and choose dishes I may need it for. Aunt Thelma also cooked her roast in the oven in a broiler pan. Me, on the other hand chose to cook it in the slow cooker. Whichever suits your needs. It will come out equally fabulous! When I first asked my Aunt Thelma how she prepared her roast and she informed me of her ingredients, I knew it would be a winner! I mean come on, we’re talking about Aunt Thelma here! I just chose to tweak it a bit, and I must say it was incredible! Do what you feel is a hit with your family. Thats’ the wonderful creation of cooking. You teach, you learn, you create, you mess up, and you eat. Now, let’s get down to business. It’s quite simple. And like I indicated above, a few of my ingredients are a bit different from her original recipe. When seasoning, you can use your season of choice to season your roast. One thing I’ve learned when cooking, everyone has different taste buds and different seasons of choice that they prefer. So with that being said, do you!
Seasonings: Salt, pepper, crazy Jane’s mixed up seasoning, garlic powder. (Aunt Thelma used garlic powder, and lemon pepper seasoning) *season to taste*
What you need: Yukon potatoes or russet potatoes, whole carrots peeled and chopped, onions, and celery. I used Yukon potatoes (roughly 5) carrots (3) Celery (1 stick) onions (1) and one 2-3 lbs Chuck Roast.
Sauce: Cream of Mushroom soup and 3 or more cups of beef broth, or Cream of Mushroom and Worchestire sauce. *make sure your roast is covered in liquid.*
What to do: First add your your roast to your slower cooker with roast already seasoned, then add your ingredients on top. Pour in your cram of mushroom soup, and beef broth. Add more season as needed while cooking. Just taste test.
Slow Cooker cook time: 9 hours on low or about 5 hours on high.
Note: if you’re cooking in a broiler pan in the oven, cook time depends on how big your roast is. You will know when it is done when you put a fork in it and it just falls apart.