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ingredients
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light soup layer
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meat & veggies
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soups on top
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after 8 hours in crockpot
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This was the way my mom always made pot roast in the 50s and 60s, and I still think it's the best way today (although there are more options for cream soup now and I use 98% fat free). This is a great recipe since you can make it in the oven (like Mom did) or in your crockpot. You can use whatever big chunk of beef is on sale... and whatever amount of potatoes, onions, carrots and celery your family likes ~ you can even toss in some whole fresh mushrooms if you want! So, I don't really give exact amounts here ~ it's up to you (and can vary on what you have on hand at the time).
Mom's 1950's POT ROAST
2 lb. to about 4 lb. beef roast (Mom usually used brisket ~ I'll use whatever big hunk is on sale. This time it was a chuck roast for $2.49/lb. If there's excess fat, just trim it off. You may need to adjust the pan you use for the shape of the roast/beef that you get. If you get a smaller piece of beef, just add more potatoes/veggies to the pan to fill it up.)
potatoes (either Russets, cut into hunks ~ red {cut in half or quarters} ~ fingerling or baby
carrots (couple handfuls of baby ~or~ 2 to 4/5 medium-large peeled and cut into chunks) If you're using regular carrots, forget what you learned from the cooking shows about "even knife cuts". The thick ends of the carrots can be cut about 1/2" thick, but the skinny ends should be about 1" thick since they'll cook much faster.
celery (2 to 4/5 stalks, cut into big chunks)
onion (1 to 2, cut into quarters or chunks)
optional: whole or halved fresh mushrooms
optional: about 1/4 cup fresh parsley, chopped (Mom didn't do this, but I'm a "parsley addict")
1 can cream of (whatever) soup (I like mushroom best and think they only had mushroom in the 50's. But celery or potato are good too ~ I get 98% fat free now)
1 envelope onion soup mix
***
If you're using a crockpot, spray it with non-stick spray. If you're making it in the oven, I line my pan (usually a deep roasting pan) with heavy duty foil. ** Then spread about 1/4 of the can of cream soup over the bottom of the crockpot/pan and sprinkle about 1/4 of the package of onion soup over that.
Next, put the meat over the soups. Put the potatoes in next, and then the thick ends of the carrots. (You want the things that will take the longest to cook on the bottom.) Then put the rest of the veggies on top (if you're using mushrooms, they would be last ~ and parsley is on the very top). Spread the rest of the cream soup over the top of everything and sprinkle the rest of the onion soup over it all.
Crockpot on LOW for 7-10 hours (whatever ~ you can't really overcook it, so don't worry if you're late getting home from work). If you're doing it in the oven, I crimp foil really tightly around the pan to cover it and let go at 250 for at least 6 hours, but usually more like 8 (again, you can't really overcook it).
Biscuits are good with this...… a winter fruit salad is also a good side (apples, pears, oranges)
NOTE: The gravy that this makes is FANTASTIC. You may want to keep any leftover gravy in the refrigerator to serve over mashed potatoes another night.
Mom's 1950's POT ROAST
2 lb. to about 4 lb. beef roast (Mom usually used brisket ~ I'll use whatever big hunk is on sale. This time it was a chuck roast for $2.49/lb. If there's excess fat, just trim it off. You may need to adjust the pan you use for the shape of the roast/beef that you get. If you get a smaller piece of beef, just add more potatoes/veggies to the pan to fill it up.)
potatoes (either Russets, cut into hunks ~ red {cut in half or quarters} ~ fingerling or baby
carrots (couple handfuls of baby ~or~ 2 to 4/5 medium-large peeled and cut into chunks) If you're using regular carrots, forget what you learned from the cooking shows about "even knife cuts". The thick ends of the carrots can be cut about 1/2" thick, but the skinny ends should be about 1" thick since they'll cook much faster.
celery (2 to 4/5 stalks, cut into big chunks)
onion (1 to 2, cut into quarters or chunks)
optional: whole or halved fresh mushrooms
optional: about 1/4 cup fresh parsley, chopped (Mom didn't do this, but I'm a "parsley addict")
1 can cream of (whatever) soup (I like mushroom best and think they only had mushroom in the 50's. But celery or potato are good too ~ I get 98% fat free now)
1 envelope onion soup mix
***
If you're using a crockpot, spray it with non-stick spray. If you're making it in the oven, I line my pan (usually a deep roasting pan) with heavy duty foil. ** Then spread about 1/4 of the can of cream soup over the bottom of the crockpot/pan and sprinkle about 1/4 of the package of onion soup over that.
Next, put the meat over the soups. Put the potatoes in next, and then the thick ends of the carrots. (You want the things that will take the longest to cook on the bottom.) Then put the rest of the veggies on top (if you're using mushrooms, they would be last ~ and parsley is on the very top). Spread the rest of the cream soup over the top of everything and sprinkle the rest of the onion soup over it all.
Crockpot on LOW for 7-10 hours (whatever ~ you can't really overcook it, so don't worry if you're late getting home from work). If you're doing it in the oven, I crimp foil really tightly around the pan to cover it and let go at 250 for at least 6 hours, but usually more like 8 (again, you can't really overcook it).
Biscuits are good with this...… a winter fruit salad is also a good side (apples, pears, oranges)
NOTE: The gravy that this makes is FANTASTIC. You may want to keep any leftover gravy in the refrigerator to serve over mashed potatoes another night.
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