Food Geek Friday: A Tale of Two Pot Roasts
This time of year, I love warming foods that are easy to make. Slow cooker pot roast is easy and I can get creative with the leftovers for a while. In today's Food Geek Friday, I was originally going to tell you about this new recipe I just tried for pot roast that's a riff off of my mom's pot roast. Until I realized that I haven't posted the first recipe on this site.
So here is one of my fave pot roast recipes that I got from my mother.
Pot Roast with creamy gravy
- 1 can condensed cream of mushroom soup
- 1 pouch dry onion soup & recipe mix
- 6 small red potatoes, halved
- 6 medium carrots, peeled and cut into 2″ pieces
- 3 to 3 1/2 lb boneless beef bottom round roast or chuck pot roast
Stir cream of mushroom soup (as is, no added water) and dry onion soup mix in 4 1/2 qt slow cooker. Add potatoes and carrots, stir to coat. Add beef and turn to coat. Cover and cook on LOW 8 to 9 hrs (or on high 4 to 5 hrs) or until beef is fork tender.
The riff off of that recipe came into my inbox a few weeks ago. My best friend was trying to distract herself from what is quite possibly the dumbest conversation uttered in a Discount Tire by perusing the magazines in their waiting room.
(Side note - Car places, women frequent your establishments as well. Let your female customers know you appreciate their business too by not only having ridiculously old and beat up magazines. A couple of fresh subscriptions cost little and could be just the touch that turns a one time visit into a repeat customer.)
So in this distraction, she found a pot roast recipe that's similar to the one we often use and emailed it to me. It was a cold and rainy night when I tested this one out - perfect weather for finished product.
In an odd coincidence, my best friend was also going to test out this recipe on the same day I did but didn't have any tomato paste - totally out of her character and an offense in her pantry really.
It's a pity that she didn't get to test it because it was amazing. I had to taunt her by text:
"Pot roast? HOT DAMN!"
Yes, it really is that good.
- 1 can Golden mushroom soup
- Third cup red wine - merlot, cabernet sauvignon or red zinfandel. I went with a nice cab.
- 2 tbsp tomato paste
- 2 cloves minced garlic
- 1 tsp dried thyme
- 3.5 to 4 lb. Boneless Bottom round roast or chuck roast
Whisk soup, wine, paste and spices together in crock pot. Add beef and turn to coat. Cook on low 8 to 10 hours or until desired tenderness.
The original recipe called for carrots, but soft carrots gross me out so I didn't do that. However if you're into that, then nestle chopped carrots around the meat after you've coated it in the sauce. I served this with creamy, parmesan polenta and sautéed mushrooms.
(Quick tip on the parmesan polenta - I use the Colavita instant in a box and doctor it up. Prepare according to directions and when it's almost ready stir in some cream and parmesan cheese. If you dig garlic, add some chopped garlic to the water at the beginning while you're waiting for it to boil.)
Try one or both - they're delicious! After you make it, comment here on what you thought or any substitutions you made.