Tuesday, February 22, 2011

Julie's Pot Roast

You know that amazing meal your mom made every Sunday? Well, this is it. It's another crock pot meal (yay!). After 5-8 hours of slow cooking, this meal transforms into the most moist and tender meat, and flavorful veggies.

I definitely looked forward to my mom making this every week. With five kids running around, this had to have been one of, if not the easiest meal of the week. I'll say it again...crock pot meals, gotta love 'em! Thanks to my mom for this delicious recipe, it is a regular in our house! And a favorite of our friends.

Julie's Pot Roast
1 rump roast
2 celery stalks, chopped
4-8 carrots, chopped
2-4 potatoes, chopped (Yukon Gold are yummy in this!)
fresh or frozen green beans
1 can cream of chicken soup (Healthy Request kind from Campbell's)
1 1/2 cup water (use the soup can as your measuring cup)
1 packet Lipton onion dry soup mix
salt & pepper
cornstarch (if making gravy)

1. Combine soup, dry soup mix and water in crock pot. Stir together.
2. Add a small handful of celery, carrots, potatoes and green beans.
3. Season all sides of rump roast with salt and pepper. Place roast in crock pot, fat side up.
4. Place remaining veggies around and on top of the roast. Salt and pepper.
5. Cover, and cook for 5-6 hours on high, or 7-8 hours on low.
6. With one hour left of cooking, slice meat and return back to crock pot. This produces very tender cuts of meat that are soaked thoroughly in the juice. You can also add frozen green beans at this point if you prefer them over fresh green beans.
7. Serve with meat ladled with juice, and enjoy.

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