- Get a hunk of meat (I usually get 1.5 to 2 lbs.)
- Put hunk of meat in crock pot (slow cooker)
- Season the hell out of it - add more salt, pepper and seasonings (my favorites are ground-up thyme leaves, powdered garlic and onion salt) than you think you'll ever need because the long cooking process at low temperature (set your cooker on "low") seems to suck all the "spice" out of the spices
- Add a lot of carrots (I add a pound, at a minimum, 2 lbs. are even better)
- Add a can of your favorite "cream of" soup. I've used cream of broccoli in a pinch (not my favorite but it was okay); cream of potato, cream of mushroom, and golden mushroom (which is not a "cream" soup) work the best.
- Add potatoes 4 hours into cooking time. I've used regular Idahos, peeled and cut into large chunks, and the much smaller red-skins, halved but not peeled.
- Optional: You can use a quartered large onion in place of onion salt, whatever your favorite onion is (yellow, white, red, sweet). Or, add in one packet of dried onion soup mix and forget the onion and onion salt.
- Cook up a quick "roux" (I'm not sure that's spelled right but what the heck): mix a tablespoon of butter with a tablespoon of flour over very low heat in a pan on the stove until the butter is melted and the flour is "cooked." Don't scorch! Doing this takes the raw taste off of the flour which you would otherwise get if you just dump flour into the juice in the crock pot and stir to make lumpy gravy. After waiting 6 hours through tantlizing aromas for the roast to finish cooking, you can spend an extra minute making a roux.
- Slowly add in roux mixture to juices in bottom of crock pot (it helps to remove the roast and veggies, darlings) and vigorously stir after each addition - this process should give you a nice lump-free gravy. Taste for seasonings, and add salt, pepper and/or your other seasongs mix to taste. Bubble at the bottom of the crock pot for a minute or so, then turn the crock pot off. Put gravy in gravy boat or pour over the roast and veggies, whatever your preference.
Voila! A delicious pot roast with veggies with little effort. If your roast comes out tough, that could mean that you did not cook it long enough for its size (the bigger the hunk of meat, the longer you need to cook it). And remember to cook at the LOW setting. The secret to tender cheap cuts of meat is cooking a long time at low temperature!
Hmmmm, if I did the pot roast recipe in an earlier post, mea culpa!