Yes, I know. A pot roast in July. Stick with me here.
So I’m still trying to clean out my freezer and my stand freezer of red meat before I get my half-a-cow in September/October. Since I am aware that it’s July and disgustingly hot, combined with the fact that I’ve never found a pot roast recipe that has knocked my socks off (and how does one ‘knock’ socks off, anyway?), I figured two birds with one stone. Look, I’m full of quirk today.
So, here goes. Bonus for all items coming from my pantry stock.
1 pot roast (i’m not going to get into the cut of beef argument here, just get what you normally use, 4-6 lb is a good range for this recipe)
1 envelope onion soup mix
2 cans reduced fat cream of mushroom condensed soup
1.5 c. low sodium beef stock
1/3 c. all purpose flour
1 tbsp. granulated garlic
salt & pepper to taste
Heat up the crockpot (you’ll want 8 hours on low or 4-5 on high) and dump in your soup mix, canned soup, beef stock, and any drippings from the beef container that there might be. Whisk thoroughly and let sit while crockpot begins to heat through.
Two turns of olive oil a big non stick pan set to medium high heat goes next. While the pan and oil are heating, mix flour, granulated garlic and salt and pepper in a pie plate and then coat your roast with it. Shake off excess and when pan is hot, brown roast on all sides before discarding leftover flour mixture and putting the roast into the crockpot.
That’s it. Really. The roast will make it’s own gravy in the crockpot and the flour coating will help it thicken as it cooks. If you’re feeling ambitious, you could totally put sliced mushrooms in and it would be tasty- I just didn’t have any around. 🙂