Years ago, Sunday roast was a tradition in my family. I have a wonderful childhood memory of family gathering around the table and enjoying this delicious meal after church. Even though I've branched out quite a bit since then, it is still at the top of my list of favorite comfort foods. I make quite a few versions of slow cooked roasts, these days, but this one tops my list and, it's simple. We enjoy this meal with mashed potatoes, but, if you prefer, potatoes may be added to the slow cooker along with the pearl onions and carrots for a one pot meal.
1 3-4 lb Chuck Roast
meat seasoning blend or steak seasoning [i.e Meat Magicor Chicago Steak]
1/4 cup olive oil
4 cloves garlic, roughly chopped
1 [18.5oz] can French onion soup [i.e Progresso] or 15 oz can beef broth
1/4 cup Worcestershire sauce
1 [10 3/4 oz] can cream of mushroom soup
1-2 lb carrots, peeled, cut into quarters or peeled baby carrots. whole
8 oz frozen pearl onions
salt & black pepper to taste
Rinse and pat dry the roast, then season the roast on all sides with seasoning. On the stove top, heat the olive oil in a heavy bottomed pan. Brown the roast on every side in the hot oil, turning as needed. [tip: Don't skip this step, it seals in the flavors, and helps the spice blend to adhere to themeat.]
Remove the roast to your slow cooker. Add the chopped garlic to the pan and saute for 1 minute. Add the soup the French Onion soup into the saute pan to deglaze the pan. Pour the warm soup and garlic over the roast. Next, sprinkle the Worcestershire sauce over the roast, and arrange the carrots around the edge of the slow cooker. Season everything with salt and black pepper to your taste.
Set your slow cooker to cook for 8-10 hours on the low setting. Add the frozen pearl onions approximately 2 hours, before the roast is done so, they won't overcook. When the roast has finished cooking, and is pull apart tender, pour the liquid from the roast into a stove top sauce pan. [tip: Coverthe roast and vegetables with aluminum foil to keep them warm]
Bring the drippings to a boil and add the cream of mushroom soup. Whisk the soup into the drippings, and simmer for around 5-7 minutes on low heat until the gravy turns a medium brown color and thickens. Taste and adjust the seasonings to your taste. Slice the roast and arrange it on a serving platter with the vegetables. Drizzle the gravy on top and serve. Yield: 6 servings
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The amount of drippings can vary. When making the gravy, thicken with 1-2 Tbsp of flour dissolved in milk or water if needed.