I remember when I was a child, coming home from school to the wonderful aroma of my Mom’s Pot Roast. I couldn’t believe she was at work all day, and cooked all day. It was magic!
We’d sit down at the table and mom would place a platter in the center of the table. It looked like a picture out of a magazine. The Pot Roast was so juicy with potatoes and carrots all around the plate. You didn’t need a knife to cut the Pot Roast, it fell apart with your fork. It was so delicious and the juice over the potatoes was just an extra treat.
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Mom’s Pot Roast
Ingredients
1 tablespoon Olive Oil
2 – 3 pound boneless Shoulder Roast
1 package Dry Onion Soup Mix
2 fresh Jalapeños, seeded and halved
1/2 package baby Carrots
3 – 4 Potatoes
Directions
Pour olive oil in the bottom of the slow cooker.
Don’t trim the fat from the roast, because it makes it really tender. Place roast in the bottom of the slow cooker.
The secret ingredient: Dry Onion Soup Mix. Sprinkle Dry Onion Soup Mix over the entire roast.
Cut the fresh Jalapeños in half and remove the seeds. Place the Jalapeños on top of the roast.
Cut potatoes. Keep your chunks very large. Smaller chunks will overcook. Place potato chunks around the edge of the roast. Get them close to the heat source and to the roast because the fat from the roast will make potatoes moist and juicy.
Spread baby carrots on top of the roast and around the sides.
Turn the slow cooker on high for 1/2 hour. Turn down to medium and cook for 3 to 4 hours. To test, stick a fork into the meat; the meat will start to fall apart.
Variation: Turn slow cooker on high for an hour and turn it down to low. Cook for 6 to 8 hours.
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