While my husband was a stay-at-home-dad, he became the master of the crockpot. He would cook some really great meals for me and the kids. I usually cooked pot roast in the oven and that took forever, it never came out very tender and the veggies always seemed to over cook. Now, I am not admitting to being a bad cook by any means, I just could never get my pot roast to be “restaurant style” quality.
Enter Mike! He likes to play around with dishes and change them up or add things to them and it always works out (lucky for him). The kids ask for second servings and sometimes we can get the kids to eat things we never thought they would try. The one meal that the whole family loves is his pot roast and because we all love it, I decided to share it with you. So here it goes –
4-1/2 lb. Pot Roast or Shoulder Roast – we use either and it comes out really well. We also use a bigger roast because we have 6 people to serve.
16 ounce bag of baby carrots
1 whole onion cut in large quarters
1 package of whole mushrooms
1 package of Lipton Onion Soup Mix
1 package of McCormmicks Brown Gravy
1 Box of Beef Broth
3-4 cloves of garlic peeled
Salt, Course Ground Black Pepper & Garlic Powder (to taste)
First, we use the Reynolds Crockpot Liners so that we don’t have a lot of clean up to do after dinner. If you don’t have them, no worries, this is just our preference because I hate scrubbing the pot afterwards.
I put the package of carrots in first and then layer the onions on top. I know some people also add potatoes to the crockpot but I prefer to have my potatoes on the side, to me they take up too much space in the crock pot and with a 4-1/2 pound roast there isn’t much room in there anyway. Toss in the garlic cloves whole, I usually place them around the roast.
Next, we seer the meat. You don’t have to do this but it gives the meat a nice browning before you put it into the crock pot. We use our cast iron skillet to do this but any pan will do. Just add a bit of EVOO to the pan and let it get hot then add the meat. Mike usually gives the meat a light seasoning before he puts it in the pan (Salt & Pepper). You don’t have to leave it in there to really cook. Just brown on both sides and then transfer to the crockpot.
Once you have the meat in the crockpot, you will pour a cup of beef broth into a measuring cup and mix in the Lipton Onion Soup Mix. Stir until dissolved and pour over the meat. Next, pour another cup of beef broth and warm it up in the mircrowave for about 50 seconds. It will get warm but not too hot. Then you will pour the McCormmick’s Brown Gravy mix in until it is all dissolved. Again, pour over the meat and then set your cooking time on the crockpot. Mike sets it for 8 hours and the crockpot does the rest. About an hour before the roast is done, you can add the mushrooms. If you put them in too soon they get a bit water logged.
For the Garlic Mashed Potatoes:
6-7 Russet Potatoes
1 whole head of Garlic
3 tbsp. Butter
Salt & Pepper to taste
I peel and quarter the potatoes and set them to boil. This usually takes about 25-30 minutes. During that time I will place the garlic head in the oven to roast. Take the outside papery peals off but leave the bulb in tact with the individual peels on. Cut the tips off the cloves so that it will be easy to squeeze out when ready. Drizzle a bit of EVOO on the whole head of garlic and wrap it in a piece of aluminum foil and place on a baking sheet for 30 minutes to roast.
Once the potatoes and the garlic are done, drain the potatoes and put them back in the pot. Allow about 5 minutes for the garlic to cool once cooled down a bit you can squeeze the whole cloves into the potatoes. Next add your butter and milk, salt & pepper and smash away. I like my potatoes smooth so I add more milk until I get the consistency I like.
The pot roast will have a lot of natural gravy in the pot and you can use the natural gravy for the meal or you can make your own brown gravy. Mike likes to make his own.
In a small sauce pan, you can add about 3-4 pats of butter and about 3-4 tablespoons of flour. (you can add more butter if needed) This will make a roux base and once that is mixed together and it turns a bit brown, you can add about a cup of the natural gravy from the crock pot. Mix well with a whisk and you will have a really rich brown gravy to pour over the potatoes and meat.
This recipe is a family favorite and I hope you all like it too! Happy Eating Y’all!