The Brooks Fam: Pot Roast Love

The demand has always been so high for this recipe, I felt the need to share it with everyone! This recipe, I think, came from grandma and maybe changed a little through mom...either way, people love it...like people actually will drop their plans to come by when asked for dinner! Ha! I'm not a big pot roast fan but it's actually pretty good!

I know plenty of you that are still basking in the warm sun but here in Arkansas, we had SNOW!! Snow in November...I can't even imagine what February will bring. So, I thought it was only necessary to have pot roast for dinner. I love anything in the crock pot and this one is so easy.

What you will need:

-Roast...I prefer rump roast...it just falls apart so nicely. Size depending on your crock pot and how many you want to feed. The one I used here was about 2.5 lbs

-Celery about 4-5 stalks

-Carrots (I just use the baby ones in the bag)

-Potatoes (diced and skin removed, if desired)

-2 cans cream of mushroom soup

-Cream of celery soup

-Golden mushroom soup (i think this is the secret ingredient)

This next step is also a "secret" trick, I think.

You actually want to take the roast and sear it on all sides just for a few minutes.

I know, crockpot meals are supposed to be made in one pot but most chefs will tell you that searing the meat first will actually lock in the flavor. But, mom thinks this is a good way to "not have all that nasty blood floating around" ha!

So, once you have that done, add it to the crock pot. I am seriously addicted to these crockpot liners...I am not sure if you have tried them but if not your life is incomplete. Or at least burdened with the horrible chore or crock pot cleaning! They are kind of pricey but so worth it!

After adding the meat, chop the veggies. I usually keep the carrots whole since they are baby carrots and add all to the pot. I usually just fill until full. The more, the merrier. Then add the soups. And wait... I usually cook around 8 hrs but the longer the better.