The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.
Simple, Classic Pot Roast
In times like what we are living in, who does not want a meal that is not only simple and easy but most importantly, comforting!? I do not know about you, but I have been turning more and more to comfort foods in other times than just the long and dark winter months. I have always enjoyed comfort foods, perhaps because that is the food on which I was raised, but it is something more than that. Comfort, nowadays, seems to be harder to find, so I am open in finding it in all ways possible!You never know what tomorrow will bring, and this has always been true, but really brought to the forefront of people’s minds lately with the global pandemic still raging after countless months. Politics, pandemic and other issues aside, I think everyone would agree on one thing and that is how food can nourish us not only physically but mentally and emotionally as well. I really do believe in the power of positive thinking in the kitchen.
With this recipe, I wanted to share something that is simple and delicious but also comforting and will provide plenty of leftovers, depending on your family size and appetite of course. I shared a similar recipe on my Facebook page awhile back and people seemed to go crazy for it! For this recipe, I really simplified things and cut back on what really is not necessary. The beef for this can be thrown into the slow cooker right in the frozen state. Yes, I have tried this, yes, some people will disagree, but it has worked for me every single time. The tomato soup can literally be any brand or any kind you like. I like just the classic Campbell’s tomato soup, but you can use a tomato soup that has herbs added or even a tomato soup that has real chunks of tomatoes throughout. Something else about this recipe is that you add absolutely no water or liquid at all! The beef will expel enough juice, as well as the soup, to get you what you want. Trust me here! Adding liquid will only water down the flavor and hinder the cooking process.
Classic Pot Roast
This is even delicious eaten and served cold the very next day!
3-4 pounds boneless beef roast, cut in fourths
5 carrots, peeled and large diced
5 potatoes, peeled and large diced
1 onion, peeled and sliced in half
2 teaspoons salt
1 teaspoon black pepper
1 can tomato soup
Start by placing the prepared carrots, potatoes and onion in your slow cooker.
Place the boneless beef roast on top of the vegetables. Sprinkle with the salt and pepper.
Pour over the tomato soup and spread evenly on top of the meat.
Cook on low for 8 hours or on high for 6 hours.
Ask and Answer: Is there a recipe that you would like to see printed here? If so, please let me know! Perhaps a favorite family recipe? Or a recipe you have been wondering about but never really quite mastered? I would love to hear from you and would love to help you with anything and everything food related! Just visit my website and find the contact page.