Once upon a time, the best thing about Crock Pot Suppers is that Kiddo was the “cook”. All I needed to do was plan the menu, then shop. Print out a recipe in the morning, and the rest was up to him. Now I’m the stay-at-home cook and Kiddo is a working man.
In dishes such as this one, I prefer to use a nice waxy potato rather than a russet. Russets are great when baked or as a potato for mashing. Waxy potatoes hold their form better without turning completely to mush. Great for salads and long cooks such as pot roasts or stews.
A few years back, when our roles were reversed (I worked outside the home full-time, Kiddo worked part-time) I thought it would be a nice change for him to take a few days and get back to the basics of Mother’s Home Cooking. What could be more home-spun than a pot roast surrounded by chunks of potatoes and colorful carrots?
Confession Time – Generally speaking, in the produce drawer of the refrigerator you will find whole carrots when for recipes that call for carrots. I like slicing, dicing or shredding my vegetables as needed. For this dish, the carrots are sliced. While Kiddo knows how to slice, dice and shred, he is amazingly slow. So, I did something I’ve never done before – bought bags of already sliced and shredded carrots. Sliced carrots for this recipe, shredded carrots for another. The problem was, I didn’t tell him. Me bad. When it came time to cook, he looked in the produce drawer and did not see the whole carrots he was expecting to find. What he did see was a partial bag of shredded carrots (remember the Quail with Vegetable Rice) – and did not look further down in the vegetable bin. If he had, he would have discovered a bag of sliced carrots just waiting for him. Kiddo did what he had been taught to do – he improvised and worked with what he found. He sprinkled shredded carrots into the pot. Oh my!
When I returned home and checked on dinner, I saw his mistake. No worried – I took the sliced carrots from the crisper, zapped them with butter, salt and a little garlic to serve alongside the pot roast. I wasn’t sure how the potatoes and roast would turn out with shredded carrots mixed in, but then there is a first time for everything. Oh my, the chunks of potatoes drenched in cooking juices from the roast and laced with shredded carrots were delicious! As for the roast topped with shredded carrots – equally delicious. Just saying – sometimes a mistake is a good thing . . .
Crock Pot Pot Roast with Potatoes and Carrots
1 Small to medium size rump or chuck roast, about 3 or 4 lbs
salt and pepper, to taste
1/2 yellow onion, sliced in slivers
1 stalk celery, sliced
2 or 3 medium to large size potatoes, cut into chunks
1 small bag shredded carrots
1 Can Beef Broth
1 envelope onion soup mix
1 envelope brown gravy mix
1 individual size serving apple sauce
Season roast with salt and pepper, sear well in a skillet with small amount of oil on all sides. While roast is searing, place onions and celery in the bottom of the crock pot.
Place roast in pot over celery mixture. Tuck potatoes around roast, then top with carrots.
Measure beef broth in a four-cup measuring cup. Add enough water to create 2 cups of liquid. Mix broth with onion soup mix, brown gravy mix and applesauce. Whisk to blend, then pour over roast and vegetables.
Set crock pot on low and let it cook for at least 8-10 hours. Longer is fine.