Crock Pot Roast

Pot  RoastI’m not sure who deserves credit for this really flavorful pot roast so I’ll say it originates from Washington State. My girlfriend in Seattle gave me the recipe that she got from her daughter, which was passed along from her brother-in-law AND SO ON… This roast only improves with flavor when made according to its reigning household.

Here in Texas I made it with white wine, water instead of chicken stock, cream of chicken soup and I added canned mushrooms (fresh are too full of water and make the gravy thin). At any rate, I think you’ll find this traditional favorite especially tasty and easy to make while taking full advantage of all the conveniences of the crock pot. It’s also a near-perfect dish for meat and potato lovers when served with Yukon Gold potatoes, baby carrots, corn-on-the-cob and a green salad or vegetable. And So On…Crock Pot Roast is sure to turn your thoughts toward autumn.

And So On…Crock Pot Roast

1 pot roast, size that fits flat in bottom of large crock pot
2 tablespoons cooking oil
1 envelope dry onion soup mix
1/2 cup water, beef broth or chicken stock
1 can cream of mushroom or cream of chicken soup
1 cup white wine, red wine, beer or chicken stock
1 can mushrooms, drained and rinsed
Yukon Gold potatoes, optional
Baby carrots, optional
Corn-on-the-cob, optional
Green salad or green vegetable, optional

Brown the roast on both sides in hot cooking oil; place in the bottom of crock pot that’s been lined with a Reynolds Slow Cooker Liner.

In a large bowl combine dry onion soup mix, 1/2 cup water, cream of chicken soup, white wine, mushrooms; pour over roast. Cook in crock pot for 6 to 8 hours depending on the crock pot’s temperature.

About 1 hour before serving time, prepare the potatoes, carrots, corn-on-the-cob and green vegetable; keep side dishes warm.

Remove roast from the crock pot and allow it to rest on a cutting board for about 10 minutes. Remove gravy while the roast is resting; strain, thicken and de-fat gravy, as needed. Slice roast and serve with gravy and vegetables. Yield: 4 to 6 serving

Cook’s Note: Although I like the flavor of vegetables cooked with a roast, I chose to cook my vegetable separate because the veggies make the gravy too thin.

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