Oh pot roast….why do you have such a bad rap? Most people think that 200 year old ladies with purple hair make you in their pressure cookers from 1947 that are covered in flowers and something orange.
I have been corrected and for the record, Thank you. Thank you very much. I am personally not a huge meat lady but once in a while I like to have bite of my husbands steak and LOVE a good bacon cheeseburger loaded with mayo (yes, mayo) and NO Ketchup. Ketchup makes my skin crawl. The sight, the sound and even the mere thought of the vile condiment makes me want to hurl in my “Hanes Her Way’ ladies large full hip underpants. For the record, once the sides are more than 5 inches that means they are underpants (because at this point , they are not panties, they are straight up underpants and your grandma wears them too). They are giant and the bonus is that if you forget your bra and you have had a kid or two, simply tuck your boobs right into your underpants and it is like a leotard. See, I am saving you money already?!?!? It is like a grandma panty/bra/girdle combo.
Anyway, I degress. Back to the Pot Roast. My mom who is one of the most exceptional cooks in the world by the way made pot roast one visit and I was so disappointed on the inside that my loins hurt. Seriously Mom? Pot Roast? No thanks….I’m out. I really appreciate you making it for dinner but I am not a big meat person so I will take pass and have cereal (or sneak out this back door to Taco Bell).
I got talked into sitting down and trying it. Just a bite she says. Ok, I am game. Let’s do this – pot roast. Pot roast. Pot roast.
Holy balls. BEST. Thing. Ever. It was this tender and flavorful shredded beef crumbling with amazing seasonings that even my kids loved. My daughter said, “Mommy, can you please make us this meat? It is delicious and brown with a lot of juice.” She had me at delicious although brown and juice did not hurt.
It does not look like anything high brow so I wasn’t expecting some elaborate recipe….maybe a bouquet of fresh herbs and reduced red wine or something. No. Not even close.
When I called LA in and told him we were having Nonie’s pot roast for dinner he squealed with delight. “I LOVE THAT NONIE MEAT”
You have a crock pot? Perfect. Thrown a “roast” in there. I buy whatever is on sale. Don’t forget I am frugal and fancy but mostly frugal. Damn you DAD! I use about a 2 lb chuck roast but let’s get serious – I flat out ask the butcher what is on sale right now that will make the best pot roast tonight.
So I turn my crockpot up to high….always high. Throw that piece of meat in. No searing on both sides, nothing. Add one can of cream of mushroom soup, one pack of Lipton onion soup mix, 1 cup of beef or chicken bouillon, whatever the hell you have. I never have beef so I always use chicken broth. I then add some fresh sliced garlic.(about 5 closes) FRESH – not the minced stuff along with some salt and pepper to taste (about 1/2 tsp each) That is it. Seriously. Let it cook for about 5-6 hours and turn to low and add potatoes that are quartered (think GIANT fries). Actually before adding the potatoes I take a tiny ladle and skim off all the fat and discard. Keep this cruising along for about another hour then add some frozen peas and serve that stuff. So easy that you think it is going to taste like hamburger helper but it is damn good. I challenge you to try it. When I have more time I make it over mashed pots versus roasting them at the end with peas.
The leftover shredded beef I cook down with cilantro, onions and cumin and make homemade enchiladas and quesadillas with them.
Keep in mind I eat tiny portions and put sirracha on EVERYTHNG.
Super good and beyond easy old school recipe that you will love. Give it a whirl. I promise you will enjoy it. I really is best over homemade mashed potatoes b/c the sauce it makes (after you skim the fat) is like a delicious gravy. I worked today so there were no homemade pots in our future….
This little guy even loved it. Seriously? Look at that face and deny him more “brown meat”…..I can’t do it.