I've been waiting patiently for a high-end crock pot to go on sale. I wanted one that had a timer, three modes (high, low, keep warm), and a capacity larger than what I already have (which only holds 2 quarts). A co-worker of mine has converted many of us to slow crock pot cooking with her addictive recipes. Alas, Target had a sale last week for a 5.5 quart crock pot with all the bells and whistles I yearned for. Earmarked for this special day was one of my all-time favorite American classics-- pot roast. Some people think that it's odd that I love Americana dishes like pot roast, roast beef, turkey and gravy, salibury steak, etc. as they often pin me as an uber Filipino pride foodie. Yes, I love FIlipino food but I am also a product of American imperialism a la the US Navy. You see, my father enlisted in the US Navy as a steward in 1967 and befriended many other Filipino sailors who worked in the mess hall. In fact, most of his best friends were navy cooks who have a knack at making Americana dishes. During my childhood, every weekend consisted of some sort of party for a Navy family-- a baptism, birthday, deployment. That meant trays upon trays of roast beef, Navy gravy, creamed corn, and pineapple upside down cake.
So, it seemed fitting for Mister Crock Pot's welcoming party to my kitchen to include good ole fashioned pot roast. And yes, the recipe isn't from scratch. It has canned soup and other shortcuts. Don't hate-- my uncles would've done the same thing.
Beef pot roast
1/2 pound small new potatoes, quartered
1 (12-ounce) bag frozen pearl onions
1 (8-ounce) bag frozen (or fresh) baby carrots
1 (8-ounce) package mushrooms, quartered
4 pounds beef chuck roast, rinsed and patted dry
Salt and pepper to taste
2 tablespoons canola oil
1 (10.75-ounce) can condensed cream of celery soup
1 packet onion soup mix
1 cup low-sodium beef broth
1/4 cup steak sauce
1. Place the onions, carrots, mushrooms, and potatoes into the crock pot.
2. Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables.
3. In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
* Note: Do not sitr or lift the lid while cooking. Trust your crock pot.
Serve with rice, mashed potatoes, or soft slices of multigrain bread. Enjoy!