Growing up this was always a family favorite - but not just for the day of! Leftovers were sliced cold and combined with Grandma's pickles for a sandwich treat that I'm sorry you can't try! (Until I post the pickle recipe, that is...).
Cut all vegetables to (large) bitesize pieces. Toss them into a really hot skillet until they''ve started to brown. Don''t cook them all the way, just let that pretty brown color touch them and then toss them into the crock.
Salt and pepper the roast. (Don''t skimp on the salt! Use kosher if you have it around - it sticks better.) Use olive oil to sear roast in really hot skillet - just until outside is browned. It should sizzle and smoke or it''s not hot enough.
Place the roast on top of vegetables in the crock, top with onion soup mix and then stock. (Any type of stock coulb be substituted here without much problem, veg stock is just all I keep around.) Add small sprig of fresh rosemary, a little thyme, and a bay leaf right on top. Cover it and cook it on low.
Cooking time can vary according to your day and your desired doneness. See, you cant really overcook potroast, you just make it fall apart. Which results in a more of a stew than a roast. (But a roast mingling with veggies for a couple of hours couldn''t make for a better stew! So if you forgot it, just use a tough of cornstarch to thicken it a bit and pretend it was your intent all along! Not a soul will call you on it!)
Mushrooms should be tossed in about an hour before it''s done. Don''t cook the mushrooms all day. Same goes with potatoes. If you like potatoes in your potroast, (I usually do mashed on the side), cook them for only a few hours, (this will depend on size of the potatoes, if you''ve cut them at all, etc.). Do not cook your potatoes for 8 hours. Been there, done that.
So a low setting for 8 hours will do it, and so will a high setting for 3-4. Specifics here will depend on your life and desired doneness.
What Kim ate for dinner that night: mashed potatoes and steamed broccoli.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (779g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 455 | ||
Calories from Fat: 257 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.6g | 38 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 99.8mg | 31 % | |
Sodium 2018.5mg | 70 % | |
Potassium 988.4mg | 26 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 14.2g | ||
Protein 31.8g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 455
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