Growing up, pot roast was a Sunday night staple along with beef stroganoff, ham, fried chicken or BBQ pork. With all of the cooking that my Mom did week after week, I have to say that I would have gone for the “throw it in the oven and leave it” meal as often as I could!
My Dad is a good cook as well as my Mom and always helped out on the weekends with Sunday night dinners and big breakfast feasts for all of us kids and various friends who always loved to stay the night. They have always teased each other about who taught whom how to cook… probably because my husband CAN’T cook (unless it is on the BBQ grill), my guess would be that Mom taught Dad how to cook, not that I would ever admit that to him!!
I love how a slow cooked meal seems to warm up your home and smells so amazing. It reminds me of family, cold crisp fall and winter days, cozied up to the fire with the family or relaxing with a good book.
Gramma’s Falling Apart Pot Roast
You will need:
1 Chuck Roast
2 Envelops Lipton onion soup mix
1 cup Wine (I use red but white would work)
2 cups Water
6-8 Cloves Garlic
½ tsp Garlic Powder
4-6 Carrots, chopped
5-6 Potatoes (bite size pieces)
1 onion, chopped
4-6 Celery stalks, chopped
Other yummy veggies that are optional:
Turnips (or any other root vegetable)
This can be done in a crock-pot or in the oven. In the bottom of roasting pan or crock pot, add dry soup mix, wine and water, give it a stir and place the roast in with the liquid mixture, sprinkle with the garlic powder. Cover and place in oven at 350 degrees for four hours or, if using a crock-pot, cover and let cook all day (needs 8 or more hours). If I am at home, I let the crock-pot sit on high for 1 hour then turn to low, if I am going to be gone for an extended period of time, I place on low and leave it.
One hour before serving, add vegetables, cover and place back in oven/leave in crock-pot. Turn the crock-pot up to get vegetables cooked well. For more than 4 people, more vegetables can be added.