Missy The Belle here. If you've dropped by after visiting the Seekerville post yesterday, we're so glad to have you! Today we have a special guest blogger. Take it away, Tina...
No Fail Pot Roast with Tina Radcliffe
I learned to make a GOOD pot roast AFTER the nest emptied. This version makes enough for four adults, or two meals for empty nesters.
Large Crock Pot
2 pounds Chuck Roast (butchers recommend Chuck but this cooks slow and long so even a lesser cut will be tasty.)
Lipton Beefy Onion Instant Soup Mix (one packet only!)
All veggies are optional. We go heavy on the carrots and light on the potatoes.
6-8 carrots peeled and sliced (Don’t use baby carrots. Real ones are tastier for this recipe.)
2-3 large potatoes peeled and cut into chunky cubes
1 large yellow onion cut into four chunks
Two or three cloves of garlic
1-2 cans cut green beans drained
Sliced fresh mushrooms (no canned!)
Garlic powder (check yours-how old is it?)
Salt & Pepper
Mix one envelope of soup mix in two cups of warm water. Add to crock pot. Add meat. Make a few slices on the meat where it naturally pulls apart and slip in half of a garlic clove. Around the outside of the meat place your onion and potatoes. Put carrot sticks in the center. Salt and paper and add garlic powder.
Put lid on roast. You want it to cook for ten hours. So adjust according to your crock pot. Mine lets me set it to ten hours. Do not open the lid to check on it.
Three hours before done add green beans and mushrooms and season lightly. Take a ladle and scoop up some juice to pour on your beens and carrots.
I promise this will be tender, fall apart deliciousness. I like mine in the bowl with lots of au jus. Hubby likes his in a dish, dry with ewww…ketchup.
Picture of crock pot is after two servings. Still a lot of food left.
What’s your success rate with pot roast?? Am I the only epic fail until 2016, around here?