- 1 (4-5 pound) Chuck Roast
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic salt
- ½ teaspoon pepper
- 1 package onion soup mix
- 1 cup red wine (optional)
- 1 tablespoon spicy brown mustard
- ¼ cup chopped fresh parsley or 2 tablespoons dried
Simple steps to a traditional family favorite- pot roast.
Tales of the Dinner Belle
By Brenda Stanley
When I am planning a family dinner, one dish always comes to mind- my pot roast. What could be a homier, comfort food? I love the savory smell of my kitchen as it slow cooks all day long and when it’s finished, the meat is so tender you don’t even need a knife to cut it. There are a few simple step to make sure it turns out flavorful and fall apart tender. First, make sure you get the right cut of meat. Look for the word chuck, shoulder, or simply “pot” on the label. Second, make sure you sear all sides of the roast. This seals in the juices. And third, remember the phrase “low and slow”. Plan to cook your roast for at least eight hours on low. As for what you cook it in. I love my combination of beefy onion and red wine flavor, but you can use just about any 3 cups of liquid- even cola, tomato juice, or beer. Follow these simple steps and you will be on your way to a delicious family favorite.
Belle’s Pot Roast
1 (4-5 pound) Chuck Roast
2 tablespoons extra virgin olive oil
1 teaspoon garlic salt
½ teaspoon pepper
1 package onion soup mix
1 cup red wine (optional)
1 tablespoon spicy brown mustard
¼ cup chopped fresh parsley or 2 tablespoons dried
In a large fry pan, heat the oil. Sear the roast for about 1 minute on all sides. Sprinkle the roast with the garlic salt and pepper as you are searing it. Place the roast in the slow cooker. Use tongs to move it, not a fork. Don’t pierce the meat, it will let the juices run out. Mix the onion soup mix with 2 cup of hot water and pour over the roast. Mix the red wine, mustard, and parsley and pour over the roast. Cover the slow cooker and set on low for 8 hours. When done, remove roast and keep warm while making gravy. Mix 2 tablespoons cornstarch with ½ cup cold water and whisk into gravy until thick and bubbly.