I frequently feature food in my travel stories because obviously, I’m a foodie! However, my love of food isn’t just when I travel. I’ve become quite the domestic diva at home too. So I’m going to try a new segment on the blog called Kitchen Adventures where I share some of my kitchen experiments, tasty creations, and Pinterest and travel- inspired food projects. Some of them will be healthy as I really am trying to make better lifestyle choices, but some of them may not be. Bon Appetit!
Slow Cooker Pot Roast
What else epitomizes Sunday comfort food, like a pot roast? My grandmother used to make a mean pot roast in the oven. I don’t know how long it cooked but it seemed to take days. Ok, maybe not days but as a kid it certainly seemed that way. I loved to come in from playing outside and smell the aromas of home cooking as soon as I opened the door. Now as a 30 something mom, I find myself channeling her spirit when I cook meals like pot roast.
Fun Fact: According to the Encyclopedia of American Food and Drink, the term “pot roast” dates back to 1881 in print. It is described as meat that is browned and cooked with vegetables and gravy in a deep pot or saucepan, usually covered. Most sources agree that it originated in America during colonial times and was called a “yankee pot roast”.
Her recipe involved much chopping and prepping. My recipe is meant for the lazy cooks like me…I mean for the busy moms wearing 20 hats who don’t have time for all day meals. This is the first time I tried it using a Campbell’s slow cooker sauce for pot roast. You will need a Crockpot (slow cooker). It works best with at least a 6 quart capacity.
- 1 Pot Roast
- 1 Bag of baby carrots
- 2 stalks of celery cut into 4 large pieces or chopped, your preference.
- 1 bag of small potatoes
- 1 large yellow onion or 2 small, peeled and cut into halves
- Worcestershire Sauce
- Garlic Powder
- Black pepper
- Minced or chopped garlic
- Badia Complete Seasoning
- Campbell’s Soup Slow Cooker Sauce – Tavern Style Pot Roast
Now this is where it gets tricky. Not really, it doesn’t get much easier than this.
- Place pot roast in the slow cooker.
- Poke holes in the roast and pour Worcestershire over it just enough to coat it.
- Add carrots, onions, celery, and potatoes around the roast.
- Add your seasonings to taste
- Pour Campbell’s slow cooker sauce over the roast
- Cook on low for 7-8 hours or high 4-5 hours.
With your roast simmering, you are now free to go about your other tasks for the day. Your house will smell like yummy delicious goodness and your family or friends will rave and exclaim over what a great cook you are.