Crock Pot Pot Roast
I’m baaaack! Still a little jetlagged after several days, and wanting to go to bed at nine and wake up at five, but I’m here. And rolling onward with all sorts of catch-up.
I was so excited to be back home, though, and so inspired by not having eaten hardly any processed food at all during my stay in Italy (except that one desperate evening at the airport McDonalds), that I couldn’t wait to cook a meal.
Our new Kroger opened up while I was away, and upon exploring I discovered these beautiful little fingerling potatoes (tiny baby potatoes in different varities–white, red, and Peruvian purple), along with a very tasty-looking green beans, wax beans, and carrot mixture. These seemed like a great start to a non-processed meal–just boil the potatoes and serve with butter and salt and pepper, and steam or boil the beans and carrots for a few minutes and do the same. I love fresh vegetables.
All that was left was to decide what to fix with them. A pot roast just sounded good, but I have this tiny problem. Out of all the things I cook very well, I have discovered over the past fifteen years that I can’t cook a pot roast to save my life. I’ve tried different people’s recipes, tried imitating my mom and my mother-in-law, and I nearly always end up with a tough, uninspiring hunk of meat.
No more. After doing some intense research, I have learned that the best cut of meat to purchase is a CHUCK ROAST…not a rump or sirloin tip, or whatever is most expensive. Buy CHUCK ROAST.
And then I mixed together 2 cans of cream of mushroom soup, 1 package of Lipton Onion Soup Mix (so, okay…just a little processed) and 1 and 1/4 cups of water, and poured it over top of that chuck roast in the crock pot. I used a high setting for 1 and 1/2 hours, because I was a little late getting started, and dropped it down to low for the remaining 5 hours.
It turned out to be the fall-off-your-fork, gravy steeped pot roast I’ve been craving. Delicious.