Nothing says “comfort” like a delicious pot roast dinner. Just the aroma of it cooking reminds us of Sundays at Grandma’s house. Even if you are a beginner cook, you can make an easy, delicious pot roast.
First, pot roasts can be made in the oven or in a crockpot (slow cooker). The best pot roasts are cooked slowly to make them more tender, but if you don’t have a crock-pot, the oven can do a slow cook just as well. If you plan to use the oven, you will need a large pan with at least two inch high sides or a baking dish (a 9 x 13) works well. If you plan to use a slow cooker, the new slow cooker liners that are available make clean up easier, but they are entirely optional. Spraying your slow cooker with cooking spray will work, too.
Now, as for shopping, there are several cuts of beef you can buy. A sirloin tip roast works well for a pot roast, but is a little more expensive than a chuck roast. My grandmother always cooked on a budget and she swore by using a chuck roast for a pot roast dinner. If you choose a chuck roast, check the sale ads at your local groceries as they are a common sale item. Choose a cut of beef without a thick band of fat around it. Thin fatty streaks in the meat are fine. This is called “marbling” and makes the meat more juicy. Plan for about 1/3 to 1/2 pound per person. Remember that pot roasts make excellent sandwiches with their leftovers, so don’t be afraid to buy a larger pot roast than you might need for the first meal. You will also need to buy potatoes and carrots. You can buy the small, round, red potatoes, sometimes called “new potatoes” and they cook great with the skin on. You can also use regular Irish or Russet potatoes, too. I usually buy the ready-to-eat baby carrots that are already peeled, as they are so much more convenient. Buy a box of dry Lipton onion soup mix and two cans of Campbell’s Golden Mushroom soup, as these will make the gravy.
So your shopping list is: Your meat, potatoes, carrots, heavy duty aluminum foil (if you use oven), one box of dry Lipton onion soup mix and two cans of Campbells Golden Mushroom Soup.
You can put your pot roast on in the morning and cook it by lunch, or you can put it in to cook in the morning and leave it all day while you are at work. It depends on how fast you need it. I will describe both methods.
To use a crockpot, first place the meat in the crockpot. Sprinkle one envelope of the dry onion soup mix over the roast. Then place potatoes (If you use Russet or Irish potatoes, you can peel or leave unpeeled but just washed, and then cut them in half through the middle) and carrots on top. Spoon the two cans of golden mushroom soup over all of this, without adding any water. It will look thick, but the natural meat juices will combine with the soup to make your gravy thinner. If you need to have this at lunch, put it in the crock-pot about four hours before you need it, and cook it on high. It is important with a crockpot to leave the lid on tightly, so don’t open it to check it. If you plan to have it for dinner after work, turn it on low and let it cook all day (up to 8-9 hours). Hint: If your roast won’t fit in your size crockpot, cut it in half.)
To make your roast in the oven, first pull off some long sheets of aluminum foil and lay both horizontally and vertically across the pan to cover the bottom and leave enough hanging over each side to pull back up and wrap around roast. Leave the shiny side down and the dull side up. Place the meat in the center. Add the carrots and potatoes around the edges. Sprinkle with the dry onion soup mix and spoon the Golden Mushroom soup over the top. Pull the sides of the aluminum foil over the top and seal it tightly by folding the top edges together and rolling them down slightly so you have a tight wrap. Preheat your oven to bake at 200 degrees and place in the oven for 8-9 hours. If you want it faster, place your oven on 350 degrees and cook for 2-3 hours.
When your meal is done, lay the roast on a serving platter. Place your veggies around it. Pour a small amount of gravy over and then put the rest of the gravy in a small bowl or gravy boat to allow each person to use as much as they want. A good side dish for this is brown and serve rolls. They cook quickly in your oven since it is already hot from the roast. Just follow the package directions for the rolls you buy. If you would like a green vegetable, you can heat a can of green beans, toss in a couple of tablespoons of slivered almonds and have green bean almondine. Or you can serve a ready to serve salad mix with your favorite dressing.
One idea for a quick dessert is to buy a frozen lemon or key lime pie and thaw it according to the package directions.
You will love the way your house smells as this cooks. Enjoy your pot roast!
