We had gone through pot roast withdrawal for a bit.You know, when it is warmer out, pot roast is not necessarily food on top of your ” must have it now” list.
As it is now mid-October, we here in the Mid-Atlantic states have reached, at least for now, a genuine dip into October weather.When that happens, it was like an automatic reflex:I reach for the crock pot.Having a mom home for most of my life, I grew up with someone who was home and poured love into her meals. As times have changed,I discovered that the I can get the love in a meal via the crock pot.
I put carrots,peeled potatoes, celery and onion in the crock pot and then put the cut up pieces of chuck roast in.I normally cut it up when I know I am having company for dinner.Then, for trying something new, I purchased Campbell’s tavern pot roast sauce. All you had to is open the pocket and put it in the pot.
Cooking the pot roast was easy,as low and slow me a very tender pot roast.It smelled so good, the Zush the invalid come around to be a little bit. It was a hit across the board.