Tuesday, March 24, 2009

Yankee Pot Roast

A classic my mother made growing up, there is nothing I have changed in her recipe - it just wouldn't be the same!

3-4 lbs. beef chuck roast (the cheaper the cut of meat, the better this dish is!)
2 cloves garlic, slivered
3 envelopes french onion soup mix
Salt & pepper to taste
5-7 medium potatoes, peeled & quartered
1 lb. carrots, cut in half, then quartered

Pierce the beef roast with paring knife and insert garlic slivers into the openings. Do this throughout the meat.

Add meat, soup mix, salt & pepper to a crockpot. Fill with water 1/2 up the side of meat. Cook on low for 6-8 hours. Add potatoes and carrots for last hour of cooking.

To serve with gravy, add 2 T. each margarine and flour to a hot skillet, stir til thickened. Add in desired amount of au jus from the meat, continue stirring over medium-high heat until gravy reaches your desired thickness. Season with salt, pepper, and garlic powder/garlic juice.

Yield: 8-10 servings

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