My mother was never a big maker of pot roasts, or at least not what I think of when I hear the words pot roast, which bring to mind potatoes, carrots and onions surrounding a piece of tender beef.
Mama was famous for her eye-of-the-round roast, which she somehow made tender and moist – a feat I’ve never been able to accomplish. But she served it with mashed potatoes and gravy and, usually, butter beans – not cubed potatoes and carrots.
I’ve tinkered with pot roasts cooked in the Crock-Pot for the past 20 years or so. I can’t say any of them have been worth writing home about. They’ve all been passable, and some more tender and flavorful than others.
So when my co-worker, Leslie Criss, came in one day a couple of weeks ago raving about a pot roast she’d made the previous weekend, my ears perked up.
Leslie said this is the best pot roast ever. She said the meat was tender and juicy and flavorful and the onion soup mix, mushroom soup and beef broth all mixed together made “the best” gravy.
The night she made this, she had another co-worker of ours over to eat. This is a man of few words when it comes to food. When he told Leslie “this is really good,” she knew she’d hit paydirt.
Leslie passed the recipe on to her father and he also had success with it, and she’s offered it up to just about anyone looking for something good to make.
Now that cooler weather is here, I plan to try this roast myself. May I never make another mediocre pot roast again.
Slow Cooker Roast
1 (3- to 4-pound) beef chuck roast
1 package Lipton dry onion soup mix
2 cans cream of mushroom soup
1 can beef broth
3 to 4 Vidalia onions, quartered
6 to 8 small red potatoes, halved or quartered
1⁄2 can Coke or Pepsi
Tony’s Cajun seasoning (optional)
Place roast in Crock-Pot (you don’t have to brown it first). Pour dry soup mix over roast. Add soup and broth. Place onions, potatoes and baby carrots around the roast. Sprinkle garlic salt and pepper over all, and Tony’s, if desired. Pour a half can of Coke or Pepsi over all. Cook on low for about 8 hours.
Ginna Parsons is the Daily Journal’s food/home/garden editor.