My husband had a craving for pot roast. He thought I had his mother's recipe, I didn't, however, I did remember she used to purchase rump roasts. My husband suggested using Lipton onion soup, but that didn't appeal to me. He wanted me to call his sister in North Carolina to see if she had their mother's recipe, but instead, I dug through my trove of recipes and found a basic pot roast recipe that I haven't made in ages.
I found this recipe at www.epicurious.com and it was originally published in House & Garden Magazine in January 1963. The ingredients are basic pantry items. However, in lieu of yellow onions, I had some pearl onions in the freezer that I used. For the additional liquid that the recipe called for, I used Williams-Sonoma Concentrate, Organic Grass-Fed Beef Stock Concentrate. I also add some chopped carrots and glammed it up a bit with fingerling potatoes that I purchased at Delicious Orchards. Instead of braising the meat in the oven, I placed all the ingredients on low in my crock pot for 5 hours.
The meat came out fork tender with a nice light sauce that also permeated the veggies. The pot roast met my husband's expectations. So if you have a soccer game, cross country meet or apple picking weekend coming up, this can be your go head, one pot, easy to prepare supper.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.