Perfect Slow Cooked Pot Roast

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I’ve tried way too many pot roast recipes to count. . . fairly unsuccesfully. (At least according to my not-always-impressed-with-my-penny-pinched-meals hubby.) But when I saw shoulder roasts on sale at Publix this week, I was determined to get it right, and I think I finally did!  I realized that the biggest problem with the pot roasts that I’ve tried in the past has probably been the cut of meat ~ I thought that because everyone said to use a chuck roast, that was what I needed.  But I don’t think think I’ll ever use another chuck roast again!

 

I’ve also tried the ever famous cream-of-mushroom & Lipton soup trick over and over again, but to me the roast always tasted like a soupy cream of mushroom mess. (I know some of you may just love it, but it wasn’t a favorite at our house!)  This however, was perfect.  I started with a basic recipe from A Year Of Slow Cooking (if you love your slow cooker you’ve gotta check that site out), but adapted with what I had in the pantry.  Here was my secret ingredient ~

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The original recipe called for 3 tbsp. of Worcestershire sauce, but when I couldn’t find it in the pantry I decided this Beefy Mushroom soup might just work.  It worked, and was really, really good.  In fact, my son said it was the best recipe I’ve ever made and decided that we needed to pack up our slow cooker for our next family vacation. Yup, this is my new Slow Cooker Roast Winner!

 

  • If you’re looking for another fantastic recipe with a shoulder roast, check out these Italian Beef Sandwiches . . . yummmm!

 

 

Perfect Slow Cooked Roast Recipe adapted from A Year of Slow Cooking

Ingredients

  1. 2-3.5 pound roast I used a shoulder roast, I’ll never try any other kind because this one was so good! Boneless Shoulder Roast, 4.49/lb at Publix
  2. 2 tablespoons flour
  3. 1 tsp. kosher salt
  4. 1/2 tsp. black pepper
  5. 2 tsp. garlic powder
  6. 1 tbsp. olive oil
  7. 1 medium onion, sliced in rings
  8. 1/2 cup beef broth
  9. 1 can Beefy Mushroom Soup not cream of mushroom
For the Gravy
  1. 2 cups broth from slow cooker
  2. 1/2 tbsp. beef bouillion
  3. 1/4 cup water
  4. 2 tbsp. corn starch
Directions
  1. Trim all fat from roast.
  2. Mix together flour, salt, pepper, and garlic powder in large plastic bag.
  3. Put the roast in the bag and shake it until completely coated in flour, then brown all sides in large skillet in olive oil.
  4. While the meat is browning, add your onion slices to the bottom of the slow cooker.
  5. Put roast on top of onions, then pour beef broth and soup over top. (If you want to add carrots or potatoes, you could also put those on top.)
  6. Cook 9 hours on low heat in slow cooker. Serve with mashed potatoes, veggies, and (of course!) gravy.
Gravy Directions
  1. Remove 2 cups of the broth and place in saucepan over medium heat.
  2. Add bouillon and stir until it’s completely mixed in to the broth.
  3. Mix together 2 tbsp. corn starch and 1/4 cup water.
  4. Slowly add corn starch mixture into broth, stirring constantly.
  5. Simmer over medium heat for one minute. Season if needed. (Ours didn’t need any extra seasoning!)
Serve with . . .
  • Mashed Potatoes 8lb bag Potatoes – $2.99 at Kroger or 5 lb. bag $.99/lb. at Aldi’s
  • Birdseye Frozen Veggies On Sale 50% off at Publix, use $1/3 Birds Eye Steamfresh Vegetables printable or  $1/3 Birds Eyesteamfresh varieties 3/4/12 RP

 

Thanks to A Year Of Slow Cooking for the basic recipe.  Visit I Heart Publix for more coupon matchups, and check out $5 Dinner Mom for more bargain meal deals. If you need a little more menu inspiration, check out the Recipe Gallery, and you can also see more recipe ideas over on my Pinterest board!

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Comments

  1. Step 4 under directions says to pour the beef broth and soup over the top. How much beef broth do you use. I don’t see it listed in the ingredients for the roast(only the gravy). I may have just overlooked it.

  2. Yes, my family’s review of pot roast has always been the same as yours. Can’t wait to try the shoulder roast (next time it goes on sale!) Also, have you ever tried the Golden Mushroom soup? Nothing like Cream of mushroom. It’s much more like a golden brown gravy with mushrooms. Will definitely try your roast and the Beefy Mushroom soup! Thanks!!

    • I think I’ve tried another recipe with the Golden Mushroom soup (I actually bought this Beefy Mushroom accidentally when I meant to get that!) I think the shoulder roast is SO much leaner so you don’t taste all the fat. It made such a difference! (It’s on sale at Publix this week, but really not enough of a sale….)

  3. I take my crockpot with me. Saves me tons of money. Dinner is ready when we are finished playing.

  4. Best slow cooker pot roast ever in my opinion–chuck roast with 2 cans of golden mushroom soup. That’s it! It’s my husband’s favorite meal ever and it doesn’t get much easier than that! LOL

    • I think this is pretty similar to that Jen – but the chuck roast just wasn’t working for us (despite trying all the time!) Thanks so much for sharing, I may try golden mushroom soup next time :)

  5. I think if you cooked the chuck this way it would turn out the same. I cook whatever is on sale and have never noticed a difference Aside from prep work cutting fat off. Sounds yummy

  6. Just curious . . the original recipe didn't call for the soup??? My family is getting tired of the "soup" taste in all of my casseroles/slow cooker recipes. Although, since this soup is not one of the "cream of" it would probably be totally different. May try it with the worcestershire sauce if that was the original and since I have that and don't have the Beefy Mushroom soup! LOL

    • Hi Susan! That’s exactly the reason I think I don’t like the regular Cream of Mushroom soup roast recipe – it just tastes like cream of mushroom soup! But I LOVED this one (it’s more like a dark beef gravy?) Either way I don’t think you can go wrong, but I had to hunt down that Beefy Mushroom soup to find it! I bet it would be fine with just the Worcestershire and definitely wouldn’t have that cream of mushroom taste :)

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