Anyway, pot roast has got to be what people think of when it comes to "home cooking." At least I do. I love how all the flavors mesh together. I it Filipino style, meaning I eat it of course, with white rice. That's optional, some people will eat as is and use the potato as the carb. Do what you must, I don't care. I just figured people may want to try it out if they have a crock pot and haven't used one in awhile.
Ingredients:
2-3 lb beef chuck roast
1 package of dry onion soup mix
1 cup of water
1 cup of beef stock
1 can of cream of mushroom soup
2 lbs of baby yukon gold potatoes unpeeled and whole(or you can use 2 regular potatoes diced into cubes)
1 small package of pre sliced carrots or baby carrots
4 stalks of celery diced into pieces
1 small onion diced into pieces
1 tsp salt or add more for your liking
1 tsp pepper
*optional gravy ingredients:
2 tablespoon flour
1/4 cup water
soup from pot roast
In crock pot mix up water, stock, mushroom soup and dry onion soup mix. Add in beef, making sure its fully covered, if not add more liquid, either stock or water. Set on low, cover, and let cook for 8 hours.
After four hours, add vegetables. Cook for the remaining 4 hours. (if you are making this while you are at work, add onions at start of cooking and just boil separately in a pot of water: potatoes, carrots, and celery until they are cooked then mix in the crock pot at the end)
Once time is done, remove just the roast and slice along grain into individual pieces. You can either set on a platter or you can put back into crock pot. I prefer putting on the platter and helping myself to the meat.
I like my soup to be more of a gravy so I take half the soup out and put it in a sauce pan, add 2 tablespoons of flour to 1/4 cup of water and mix, then add it to saucepan to thicken sauce. I pour this over the meat.
I then grab some of the veggies and place on meat and on plate. And there you have it ladies and gentlemen...yummy homecooked no frills crock pot pot roast!
Happy eating!
