Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
When I was growing up, pot roast was one of the most favorite things my mom made. This recipe uses a slow cooker to make a delicious, moist and juicy pot roast with carrots, onion and potatoes. Even better, it is easy to prepare, and makes its own gravy.
When I was growing up, pot roast was one of the most favorite things my mom made. I fondly remember many a Sunday when I came home to the smell of pot roast cooking in the oven, and counted the minutes until dinner hit the table.
These days, with time being tight, I rarely get a chance to make pot roast. This recipe uses a slow cooker to make a delicious, moist and juicy pot roast with carrots, onion and potatoes. Even better, it is easy to prepare, and makes its own gravy.
This recipe will make 8-10 servings, depending on how hungry your eaters are.
4 pounds chuck roast
salt and pepper to taste
5 tablespoons dry onion soup mix (recipe below)
1 (18 ounce) can Progresso creamy mushroom soup (it's gluten-free!)
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped
Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 10 hours.
¾ cup dried minced onion
½ cup gluten-free beef soup stock mix (I use Full Flavor Foods brand)
¼ cup onion powder
Combine all ingredients. Store in an airtight container.
Use 5 tablespoons of dry mix to equal one envelope of onion soup mix.