So Simple, It’s Amazing

Way back in December of 2022; I shared with you an Awesome Slow-Cooker Chuck Roast Supper for the 4th Day of Christmas and the Feast of Holy Innocents. Often when a recipe is shared as a part of something much grander than just supper, it gets lost along the way.

It is with that in mind that I like to look back on Grand Feast Days; National Days or Holidays to bring some of those recipes into their own forefront. This amazingly simple yet oh so satisfying Chuck Roast Supper is one such example.

Kiddo actually cooked the roast, which tells you just how simple this recipe is to follow. Hubby and I had tickets to see The Chosen’s Season Four Theatrical release. (Very moving). When we left for the theater, it was too early to start the roast, and when we returned home, it would have been far too late. So Kiddo was left in charge. Dinner was amazing. This recipe was modified only slightly, utilizing a 2-pound chuck roast rather than the 4-pound roast in the original presentation. The sides are similar, the potatoes mashed rather than whipped, and the peas kissed with onion flakes rather than pearl onions. I do hope you enjoy and have a blessed day.

Oh, and one more thing – today is National Find a Rainbow Day. Finding a supper that the family will love and that’s super easy to make even on the most hectic of days is like finding a Rainbow, don’t you think?

Awesome Slow Cooker Chuck Roast
2 lb boneless Chuck Roast
Salt to taste
Black Pepper to taste
1 tablespoon Olive Oil
1 (10 oz) cans Cream of Mushroom Soup
1 envelop Dry Onion Soup Mix
3/4 cup Beef Stock

Season roast with salt and pepper to taste. Let rest for 10 minutes. Warm oil in a skillet over medium-high heat. Sear roast on all sides.

In the bowl of a slow cooker, mix mushroom soup, onion soup and beef stock. Place roast in the slow cooker. Turn to coat in the soup mixture.

Cook on HIGH for 4 hours or LOW for 8 hours.

Remove roast from cooker, slice on a serving platter. Drain pan drippings into a gravy boat to serve alongside the roast and mashed potatoes.

Buttery Mashed Potatoes
2 lbs Russet Potatoes
1/2 cup Whole Milk
4 tablespoons Butter
Kosher Salt to taste
Black Pepper to taste

Peel and cut potatoes. Rinse potatoes in a colander under cold water until water runs clear, about 1 minute; drain well.

Place in a large pot with enough water to cover potatoes by 1 inch. Bring to a boil, reduce heat and slow-boil until potatoes are tender, about 20 minutes.

Drain potatoes well. Into the empty pot, add the milk and butter. Heat gently. Return the potatoes to the pot. With a masher, mash well. Season to taste with salt and pepper.

Buttery Onion Kissed Peas
1 can Peas
2 tablespoons Dried Onion Flakes
1 tablespoon Butter

Drain peas and place in a sauce pan over medium low heat. Add onions and butter; simmer until heated through.

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The earth is full of the goodness of the Lord