SUNDAY COMFORT-- POT ROAST

Mom's Pot Roast was my favorite childhood Sunday lunch.The thought of delicious tender beef smothered in gravy kept me awake during church. I needed help with that and didn't relish Mom's firm pinch on the leg to do the job.
As the preacher's kids we waited for the entire congregation to leave before making a beeline to the parsonage. The audible rumbling of tummies announced our arrival. Other then the flavor, the best thing about pot roast is its readiness to consume. No one had to be asked twice to wash their hands and set the table. Mom made the gravy while we completed our chores. Homemade rolls were an added bonus, but not a requirement.
I have the convenience of a slow-cooker to make it even easier on a work day. Throw the roast in your pot before work or school, turn it on (a very important step I've omitted on a hectic morning) and dinner is ready when you get home. I made this roast to take to a family with a newborn. Easy to prepare and deliver a whole meal. Beats the heck out of the customary pasta dish.
Leftovers can be "plan overs". Shred the leftover beef, cover with your favorite barbecue sauce and serve on rolls with leftover vegetables or bagged salad. Two meals in one!

Start with a well-marbled 3 to 4 lb. chuck roast.
Cover with dry onion soup mix.

Add as many quartered onions as you like.

Add peeled and cubed potatoes, and

and a bag of baby carrots. Cook on High for 4 to 6 hours
or Low for 6 to 8 hours, depending on the size of the roast.

Photo courtesy of new-mom Tesia Roberts

SUNDAY COMFORT – POT ROAST

INGREDIENTS:

4 pounds chuck roast

salt and pepper to taste

1 packet dry onion soup mix

1 cup water

3 carrots, chopped or a bag of baby carrots

1 onion, quartered

3 potatoes, peeled and cubed

1 stalk celery, chopped

DIRECTIONS:

1.         Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.

2.         Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.

3.         Cover and cook on Low setting for 8 to 10 hours or on High for 4 to 6 hours.

OR

Brown roast in Dutch oven, add remaining ingredients. Cover and cook in oven at 325 for 3 to 3 ½ hours. I set a time bake before I leave for Sunday School. The house smells glorious and lunch is ready when we walk in the door from church.

Pour off au jus thicken with 2 tablespoons cornstarch dissolved in 1/4 cup of water OR add a can of cream of mushroom soup. (cream of onion soup can be used if you don’t like mushrooms)

There is no end to the variations of this recipe:
Add additional veggies or omit all together and roast them in the oven or make mashed potatoes.

French-style Pot Roast-- Substitute 1 cup red wine for water and 1 teaspoon of thyme.

German-Style Pot Roast – Substitute 1 ½ cups beer for water, 1 teaspoon brown sugar and ½ teaspoon caraway seeds.

Italian-Style Pot Roast--Substitute 1 can (14 ½ oz.) whole tomatoes, drained for water, 1 teaspoon basil and 1 bay leaf.
May you create wonderful memories for your family!