It’s so cold ice is making art out of my windows http://instagram.com/p/i3mlkPgLbh/ (feel free to follow me on instagram!), so I figured it was the perfect day for some slow cooking.
About 18 years ago I bought Stop & Shop’s Apron cookbook and found a good base recipe for slow cooked pot roast. A few adaptions later and it’s been a family hit every since. I don’t have the cookbook anymore to show the original recipe but here is how I make it.
Coat roast in flour and sear on all sides
While the meat is searing prep your other ingredients, quarter mushrooms and open French onion soups (the double forks are to turn the meat)
Don’t forget to sear the ends of the meat
Transfer meat to slow cooker and on med-low heat add flour and soups to oil, scraping all the beefy bits off the bottom until you have a thick soup mixture
Put the mushrooms around the pot roast, then cover with soup mixture
Cover, then set it and forget it until an hour before serving
Prep Time: 20 minutes
Cook Time: Depends on your slow cooker, I do mine on medium for 8 hours
Yields: 8 servings
1/4 + 2 tablespoons of flour
1 (3lb) roast chuck roast (or cut of your choice)
1 can of Campbell’s French onion soup
1 package of dry onion soup mix
1 package of whole mushrooms quartered
1/4 cup Canola Oil
- Preheat your slow cooker on high
- Heat oil in a frying / saute pan
- Place 1/4 cup of flour on a plate and coat your roast on all sides in the flour mixture.
- Brown roast in all on all sides (about 4 minutes per side)
- Transfer roast to slow cooker
- Reduce oil to med low heat and add remaining 2 tablespoons of flour, mixing well until smooth and thick.
- To the flour mixture add both french onion soups (wet and dry), and bring to a boil, mixing constantly. It should be quick thick.
- Put your mushroom quarters in the slow cooker over / around the roast and pour the flour / french onion soup mixture over top.
- Cover and let it go.
- I do mine about 8am, set my slow cooker to medium which is 8 hours and let it go. About an hour before I’m ready to serve I shred the meat with a couple of forks right in the slow cooker and make sure it’s all coated in the soup mixture.
- Serve over egg noodles (our preference) or rice, or with fluffy buttermilk biscuits.
Note: I do not use salt and pepper in this recipe, there is so much flavor from the two soups it doesn’t need it. However if you are a stickler for the S&P, mix it into your flour before you coat and sear the roast.