Savory Pot Roast

-


For an easy fuss free dinner that hits the spot, you can't go wrong with this pot roast. Plus it is cooked in the crock pot for added convenience.

Several weeks ago we were eating lunch with a dear friend from church and she had prepared this roast and I'm telling you, it was perfect! She  graciously shared the recipe with me. Thanks Arlene!

3-4 lb. Chuck Roast
Coarse sea salt, optional
Freshly ground black pepper, optional
Olive oil
10¾ ounce can Cream of Mushroom soup
1 onion, chopped
½ cup water
¼ cup sugar
¼ cup vinegar
2 teaspoons salt
1 teaspoon prepared mustard
1 teaspoon Worcestershire Sauce

Sprinkle salt and pepper on both sides of roast and let it set for a short while to allow it to be absorbed.

Brown the roast in oil on both sides over medium-high heat to seal in juices. Place in crock pot. Combine remaining ingredients and stir well. Pour over roast. Cook on low heat for 12-16 hours. This will depend largely on your crockpot and maybe the size of your roast.

This whole process took place at 3:00 this morning so I didn't bother with the camera too much. I guess cooking is one thing you can do when you're awake and can't go back to sleep real well. ☺

                                                                      Enjoy!


Since my husband and I are doing a no sugar thing, this is what I use in place of sugar.


SomerSweet


 I really can't tell the difference and it is said to be 99.9% chemical free. Try it sometime. It can be purchased here. The kids love to use this on their cereal and in their tea. It does't take much to add a little sweetness.

Linking to these host:
Hodge Podge
Picket Fence
Be Blessed!

Comments

  1. An Oasis in the DesertFebruary 25, 2011 at 4:01 PM

    This is very similar to a recipe I've been using for thirty years. Mine has fewer ingredients & is a bit easier. I put the chuck roast (cheap with lots of marbeling) in the crockpot (no searing), mix cream of mushroom soup with a pkg of dry onion soup mix & about 3/4 of a soup can of water, pour over the roast & let it cook the rest of the day. It almost melts in your mouth. I do like the sound of the extra ingredients in your recipe and want to try that next time. Those ham balls sound really good, too.
    CAS

    ReplyDelete
  2. MarthaFebruary 25, 2011 at 4:25 PM

    Thanks for stopping by and for taking the time to comment. I've made the roast with dry onion soup but never the two soups together. Sounds delish! Gotta try it sometime.

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more