The best thing about all these Crock Pot Suppers is that Kiddo has been the “cook”. All I need to is the planning and shopping, the rest is up to him. Which also explains the lack of step-by-step photos. He takes a few pictures for the blog, but not the details that I like to take. Oh well, if I have a choice between getting up early for pictures or letting Kiddo do it all – I’m getting a few extra winks.
We are taking a few days to get back to the basics of Mother’s Home Cooking. What could be more home-spun than a pot roast surrounded by chunks of potatoes and colorful carrots?
I used a nice waxy potato rather than a russet. Waxy potatoes hold their form better without turning completely to mush. Great for salads and long cooks.
Confession Time – Generally speaking, in the produce drawer of the refrigerator you will find whole carrots when recipes call for carrots. I like slicing, dicing or shredding as needed. This week, I was leaving Kiddo in charge of all the meal preparations. While he knows how to slice, dice and shred, he is amazingly slow. So, I did something I’ve never done before – bought bags of already sliced and shredded carrots. The problem was, I didn’t tell him. Me bad. When it came time to cook, he looked in the produce drawer and did not see whole carrots. What he did see was an open bag of shredded carrots (remember the Quail with Vegetable Rice) – and did not see that further down was a bag of sliced carrots. He sprinkled shredded carrots into the pot. Oh my!
When I returned home and checked on dinner, I saw his mistake. No worried – I took the sliced carrots from the crisper, zapped them with butter, salt and a little garlic to serve alongside the pot roast. I wasn’t sure how the potatoes and roast would turn out with shredded carrots mixed in, but then there is a first time for everything. Oh my, the chunks of potatoes drenched in cooking juices from the roast and laced with shredded carrots were delicious! As for the roast topped with shredded carrots – equally delicious. Just saying – sometimes a mistake is a good thing . . .
Crock Pot Pot Roast with Potatoes and Carrots
1 Small to medium size rump or chuck roast, about 3 lbs
salt and pepper, to taste
1/2 yellow onion, sliced in slivers
1 stalk celery, sliced
2 or 3 medium to large size potatoes, cut into chunks
1 small bag sliced carrots
1 Can Beef Broth
1 envelope onion soup mix
1 envelope brown gravy mix
1 individual size serving apple sauce
Season roast with salt and pepper, sear well in a skillet with small amount of oil on all sides. While roast is searing, place onions and celery in the bottom of the crock pot.
Place roast in pot over celery mixture. Tuck potatoes around roast, then top with carrots.
Measure beef broth in a four-cup measuring cup. Add enough water to create 2 cups of liquid. Mix broth with onion soup mix, brown gravy mix and applesauce. Whisk to blend, then pour over roast and vegetables.
Set crock pot on low and let it cook for at least 8-10 hours. Longer is fine.