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Wednesday, September 28, 2016

a go-to fall recipe



It is a beautiful chilly (56 degrees), overcast fall day here at the farmhouse!  As you can see from the photo I took this morning from the front porch everything is still very green and the leave are juuuust starting to turn color.  




There are so many amazing foodie blogs and sites with great recipes that I only rarely post my go-to recipes for you.  When I do, please know that these are my ride or die/delicious/can't live without/simple recipes that I've been making forever!  In fact, I've been making this pot roast recipe for 13 years!  I found it on a cooking site years ago and it has never disappointed!  I am a make-it-from-scratch kind of cook, but this recipe (with it's processed soups... oh the horrors :O) still has me coming back over and over each season! :)


This was a casual Sunday night dinner with a friend joining us, so we were eating in the kitchen with the fireplace lit.  White mini-pumpkins grown and sold at a local farm stand line the kitchen mantel. 
Table set with
antique hotel silver forks/ antique sterling and mother-of-pearl knives/ napkins are actually dishtowels from Ikea in my favorite split-pea green/ wicker chargers from Walmart years ago/ green dinner plates from Crate and Barrel years ago/ antique wood column base as candle holder/ dried mung beans, again in my favorite split-pea green, hold the candle,  large unscented candle from Pier 1/ dirty martini from Stoli and my favorite, and only brand I like of jalapeno stuffed olives, Pearls ;)




I served the pot roast with mashed red potatoes (actually I whip the potatoes using my Kitchen Aid hand mixer) with gravy, and roasted carrots with fresh lemon-thyme from the cutting garden.




This simple recipe can be made either in a slow cooker or the oven- your choice.  I will list cooking times for both.   I generally make it in the oven.  "Fair Warning":) .... either way you decide to cook it the smell is intoxicating and will have you salivating the whole time.  It will seriously make you crazy and hungry all day!! :)  When done, the meat just falls apart and the gravy that the meat makes is fabulous!
Here's the recipe: 


for the love of a house fabulous POT ROAST:

Place a 3 - 4 pound Beef Round Eye Roast or boneless Chuck Roast or Beef Bottom Round Roast (I use the Beef Round Eye Roast which I find at Costco) in a slow cooker or dutch oven.

Add a can of undiluted Campbells Cream of Chicken with Herbs (yes, chicken ;) over the top of the roast and spread it over the top and sides.  

Empty one package of Lipton Onion Soup Mix over the cream soup but do not mix.  
Drizzle 3/4 cup of white wine (you can use red) down the sides of the slow cooker pot or 
That's it!  You don't add any additional water.  

In slow cooker-  cook on LOW for 9 -10 hours
In oven-  cook at 275 degrees for 5 hours or
325 for 4 hours

Note...
-You can also add 2 quartered red onions at the start and 5 large-sliced carrots 1-1/2 hour into cooking.  
-If you can't find the Cream of Chicken with Herbs, you can substitute the regular Cream of Chicken.
-You can substitute red wine for the white, or chicken/beef broth.  I have always used red/white wine.


Bon Appetit !
xxojoan



51 comments:

  1. It's supposed to be rainy and chilly in Vermont this weekend. Going to try the recipe. I'm with you on the canned soup!!, but if you say so...! Not much color here either, Joan. Been so dry, but beautiful sunny days. We'll see what we get this year. Don't you just love fall. Thanks for the recipe. Bev

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    1. I say so Bev!!!! :) Yes, just love fall in New England!

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  2. Oh this sounds wonderful. I can't wait to make it.

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    1. It really is out of this world Marty!! Let me know what you think!

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  3. This reminds me of one of our family favorites, a pot roast that involves A-1 Sauce, Campbell's Cream of Mushroom, and Lipton's Onion Soup Mix. Yours sounds delicious and I'm going to try it!

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    1. ohhhhh, the addition of A-1 sauce sounds very intriguing!! If you find the recipe would love to see it Lee!

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    2. I looked but realized I don't have a recipe written down anywhere. It couldn't be easier - just spread A-1 sauce generously over the meat (we've always used chuck roast) before adding the cream of mushroom soup and Lipton's onion soup mix just like in your recipe. No other liquid needed. Mom (and therefore I) always cooked it in a rectangular Pyrex baking dish lined with heavy duty aluminum foil that was brought up and sealed over the roast. (Makes cleanup easy, though a covered dutch oven would work just as well.) Bake at 350 for a couple of hours. Like yours, it makes delicious gravy, which we serve over noodles, with a big green salad on the side and maybe some crusty bread. I've never tried it in a slow cooker but that's a great idea. (This has been one of our family's favorite comfort foods since before anybody ever heard of a Crockpot!) I hope you like it if you try it. :-)

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  4. This sounds delicious! Just one question, do you cook it in the dutch oven with or without the lid on?

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  5. I am always looking for a good pot roast recipe. Mine tend to turn out a little dry or maybe overcooked. This sounds really good. Think I'll give it a try tomorrow! Thanks! -JeanaB

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  6. I'm so disturbed by these ingredients that I might be too curious not to try it! Haha but I'm certain I love a dirty martini. For whatever reason, I think Ketel One vodka makes the best martini. Not sure how I can love gin so much but not like a gin martini at all.

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    1. ha! make it SAJ :) I also love Tito's- made in Austin (hook 'em horns!) I'll try Ketel One if you'll try the pot roast:):):) I'm with you a gin only belongs in a gin and tonic in my book and that's usually only in the summer! :)

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  7. I understand the aversion to canned soup in any recipe but there's at least a couple of recipes I've been cooking since we first married and I can't imagine not preparing them when the mood strikes. I'll be fixing this the first cool day we have. Yummy.
    xo,
    Karen

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  8. This sounds amazing! Thanks for sharing!

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  9. It is still too hot in the south of France to turn on the oven. We must grill. But your recipe makes me think of my mother's signature dish, Sunday Roast, with onion soup mix sprinkled on top. We LOVED it.
    BTW, I have great respect for anybody who uses napkins from "years ago" and chargers from "years ago." It is insane and irresponsible to do otherwise! If you buy decent stuff that you like, then it should last. Basta.

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    1. Agree! I really haven't bought much new in literally years! With my "much love what you buy" mantra I still love everything I have purchased! I am a bit of a cloth napkin hoarder, so do buy lots of those, but then use them forever!

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    2. We use only cloth napkins at our house, never paper. They work so much better (no tearing or falling off your lap) and are environmentally sounder. Recently, I bought a set of eight cloth napkins at an estate sale for $2. which I think is cheaper than any fancy paper napkins, especially on a cost per use basis. I, too, am a hoarder of cloth napkins!

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  10. My mouth is watering! We are also having cooler days here in Wisconsin...this looks perfect for dinner soon! Thanks for the recipe! ;)

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    1. You'll love this on a cold Wisconsin day Donnamae!

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  11. Okay, a crazy question....can the wine be left out? If so, would you recommend a substitute? Otherwise, this recipe sounds soooo good and I plan on making it soon. Thanks!

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    1. hi Judy. Yes, sub chicken broth, or beef broth.

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  12. Sounds yummy- I love a good pot roast. I bet the onion soup mix gives it a nice tasty flavor. I usually use Golden Mushroom soup with a little water. I may try the onion soup mix to see how that works! We've chilled off a bit too here in northern Michigan. We broke down and turned on the furnace to take the chill out of the house.

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  13. Beautiful table. I can't wait to try this recipe once temps here in Houston drop a bit more. :)

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  14. Can't wait to make this! My husband will love it I know! I love tried and true recipes! Thank you for sharing yours����

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  15. It sounds delicious, but too much sodium and preservatives for me. Yikes.

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  16. Such a cozy meal. Pot roast was the first *real* dish that I learned to make, at 18! I learned from someone who seasoned it with celery salt, garlic powder, onion and black pepper and that's how I still make over 40 years later. It was cooked on the stove-top in a dutch oven or deep iron skillet, but I use my crock pot these days. When I learned to make pot roast, "English cut" was always easy to find and inexpensive. I occasionally see roast packaged as English cut shoulder, but more often as "beef chuck shoulder". It will cook down to fall-apart shreds, and oh so tender you hardly need a knife. The leftovers are perfect for beef tacos. I've never used Lipton soup or cream soups, but your recipe sounds really good, so I may have to change it up next time. The weather has cooled off quickly here in SE Michigan. Today was the first day that I turned on the heat on, so I'm looking forward to oven roasted veggies. Do you have any recipes?

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  17. Oh Joan I would have loved to have been there~

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  18. I have been making a very similar recipe for many years. I use a can of cream of mushroom soup instead of chicken and I add a cup of Coke or Sprite instead of the wine. I add my potatoes and carrots about two hours before we're ready to eat. This is such a great recipe. My children ask for this and I have given out the recipe to friends time and again. People can't believe that something that tastes this good could be this simple.

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  19. Hi Joan, Sounds like a great dish, especially with the eye-roast. Unfortunately, roasts are not readily available in Taiwan, as most kitchens do not have ovens, although I do have a small one that I purchased. Usually, meat comes in thin strips, for use in stir fry or soup. But I can enjoy your dinner vicariously.
    --Jim

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  20. Crock pot weather is almost upon us, isn't it? I'd be willing to give your recipe a try. I must admit, it sounds odd to put a chicken-based soup with a beef roast. (mixing up our animals!) I bet the fall colours are beautiful where you live. -Jenn

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  21. Your entire post made me smile for two reasons:

    1) My mom has been making pot roast this way for years! She always threw the carrots and onions in at the beginning in the slow cooker.

    2) I get this weird thrill knowing I could basically set the same great-looking table because you and I collect the same things! The only thing I'm missing are the green plates because mine are cream-colored. I once bought 18 of those chargers from Wal-Mart for a dinner party I had back in 2003 and I still have 'em and they still get used.

    Wendy

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  22. I always mix a can of onion soup with a can of cream of mushroom soup and pour over the roast in the crock pot. Makes delicious gravy to go over rice or mashed potatoes! Must try your recipe!
    Angela

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  23. I have a chuck roast in the freezer and with some chilly temps here in Nashville this is going on the weekend menu.
    Have a great weekend!

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  24. This is the best recipe for roast. My aunt taught me how to make this about 40 years ago! The only difference was she wrapped hers in foil but I make it in the crock pot now.

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  25. Your slow cooker roast was a hit last night! I will be doing this again (soon)

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  26. I made this last night and it was a hit! Thanks for a new favorite!

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  27. yum! I slather horseradish on the roast before cooking...like your soup, and call it a Yankee roast! :)

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  28. This was a really good & easy weeknight dinner! Leftovers were just as good, too. They'd be great in a Shepherd's Pie. :)

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  29. It was finally cool enough to enjoy a pot roast for dinner in NC last night. This was excellent! I'm also a no cans, strictly from scratch kind of girl, but I told my husband that I trusted you in all matters of taste and style and we were not disappointed! Thanks for sharing, Joan!

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  30. Love this recipe, Joan! Thanks so much for sharing! It's perfect, done in my slow cook warming drawer!

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  31. This looks so good! I saved it off to try later, thanks so much.

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  32. Just checking to be sure of the size of the can of soup. Is it the standard little can, or the larger 22 oz. "Family Size" can? Thank you!

    -Flo
    Amelia Island FL

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    1. Got it, thank you Joan! We're desperately in need of comfort food after obeying mandatory evacuation orders re Hurricane Matthew that blew through here. We're just back on island from our inland outpost, we were crazy scared for our house and home, but all's well and I'm firing up the oven with this gem going inside tomorrow! Can't wait!

      -Flo
      Amelia Island FL

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  33. I currently live in Texas - born here and have lived here my entire life - but I've always dreamed of possibly attending medical school in New England, and that picture of the farm makes me even more eager! Thanks for posting that gorgeous pic & sharing this awesome recipe!

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  34. Joan, I have your recipe in the oven right now as we speak. It smells heavenly in my house right about now. I had an eye of round roast from Costco in my freezer so decided to give your recipe a try. I know it will be delicious since it smells amazing while it's cooking. Just put in the carrots and plan to make some mashed potatoes too. Can't let that wonderful gravy go to waste on anything but mashed potatoes. I admit that I did think it odd using the cream of chicken soup but I'm sure if you recommend it then it MUST be really good. Hope you are enjoying your beautiful Fall. We are getting some relief from our intense heat here in N FL, temps are getting around low 60's at night and gorgeous mornings. It is still heating up here mid day but only in the 80's, I'll take that. We should be getting down in the mid 50's at night in a couple of days. YAH!!!!!

    Carolyn

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  35. Hey Joan! I've been waiting for it to cool off down here before I tried this recipe but I've given up! It is in the crock pot right now! Give the girls kisses for me! 😘😘😘

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