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Basic Crockpot Beef Roast


OK, I just want to warn you that this recipe includes two of the Midwestern housewife’s pantry staples that most foodies seem to abhor: cream of ___ soup and dry onion soup mix.  So if you are against such things, go ahead and just close this now before I get you too riled up.  Because I’m going to use them, and I’m not going to apologize for it.

Now that I’ve got that out of the way!  This is yet another homestyle meal that Teri taught me to make, and it’s so simple and easy!  You may be scratching your head, wondering why I’m bothering sharing this recipe with you, because you’ve been making something similar since you lost your first tooth, but I’m hoping there are others out there who never learned how to make a delicious and tender roast.  This is for you!  And for those who know how to make a delicious and tender, yet complicated roast, and need a backup recipe for busy days.

Growing up, my mother never made a single pot roast.  Which is weird, because it’s something her own mother made almost every time we visited.  You how you grow up watching your Mother and thinking, “I’m never going to do that when I grow up?”  Well, I think my Mom did that with her mother’s cooking.  Because Grandma was all about the homestyle cookin’ and Mom was all about the weird healthy food.  Bowls of lentils.  Fish stew.  Salad sprinkled with Spike in lieu of dressing, which was forbidden.  Some of her food was delicious, like her chicken chili, but most of it I couldn’t tolerate, and that was probably the only reason I was thin as a child. I refused to eat most everything she served us for dinner.  I think the school lunch program saved me from starvation.  It’s so sad, because if I ate all those foods now, I know I’d love them.  The stubborn ignorance of childhood!

Wow.  Talk about getting off-subject.  Let’s get back to the roast, shall we?  As with anything cooked in a crockpot, the meat is rendered extremely tender during the slow-cooking process and the broth from the roast combines with the soup to make a nice gravy to coat everything.  Teri recommends serving the roast with fresh bread and I chose to make rolls out of my favorite honey oatmeal bread, but would have gone with my favorite rolls of all time if I’d had milk.  Any fresh bread will do the trick, though–you just need something to sop up the gravy! :)

Basic Crockpot Beef Roast

Printable recipe
Printable recipe with picture

1 (3-5 lb) roast (Teri recommends one with fat marbled throughout for moisture)
Meat seasoning/butt rubb/seasoned salt to taste
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can cream of golden mushroom soup
1 (1 oz) envelope dry onion soup mix
2 lbs potatoes, peeled and cut into quarters
1 lb bag baby carrots
8+ stalks of celery, trimmed and cut into thirds

Sprinkle meat with seasoning of choice and sear in a non-stick skillet over high heat on all sides. Meanwhile, place vegetables in bottom of crockpot. Once meat is seared, place on top of the vegetables. Spoon the soup over the top over the meat and veggies, then sprinkle the soup mix over that. Cover and set on low all day (about 8 hours).

Check it out yo! Remember the Fairy Hobmother who gave me a $50 gift card to buy a blender? Well, I decided I needed a new crockpot much worse than a new blender (my old one didn’t even have a knob and took two days to cook anything), and this roast was the first thing I made in it. I got the Hamilton Beach Set ‘n Forget 6-quart Programmable Slow Cooker.  I’m in love!  You can program it by setting it for a certain amount of time, or you can stick the thermometer probe through the top into the meat and program it to turn off once the meat comes to the right temperature, or you can put in on manual mode and just let it heat/warm until you turn it off.  It even has a snap-tight lid, making it perfect for mess-free travelling, which would have come in handy when Teri put one of the roasts we made in her trunk and it fell over during transit onto her brand new Bible! She says she now has an official “preacher’s wife” Bible because it’s stained with pot roast juice. haha!

Did the Fairy Hobmother visit any of you guys? Do tell what you got!

Chicken Kiev with Garlic Rosemary Potatoes & Walnut Apple Salad

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On the recommendation of my dear friend, Jaci, I prepared chicken Kiev when my little sister and her family joined us for dinner last night.  It was a raging success, even with all my mistakes (slightly burning the crust on the chicken (at least the inside was perfect), getting impatient with the potatoes and not waiting for them to get crunchy on the outside, putting too much vinegar in the dressing (that’s why the apples look brown–the balsamic dyed them!)), and my company is already looking forward to their next invitation for dinner.  Thanks for the great recipes, Miss Jaci!

Chicken Kiev with Sautéed Garlic Rosemary Potatoes
Rachel’s Food for Living by Rachel Allen

4 Chicken Breasts-skinned
Salt and freshly ground pepper

Garlic Butter
4 oz butter, softened
2-4 garlic cloves
1 heaping Tbsp chopped fresh herbs (I used parsley, thyme & rosemary and used more than recommended)
finely grated zest and juice of 1/2 a large lemon

Coating
2oz flour
1 lg beaten egg
6 Tbsp plain breadcrumbs
oil for frying

Potatoes
8 potatoes
2 oz olive oil
coarse sea salt
fresh ground pepper
2 garlic cloves
2 Tbsp chopped fresh rosemary

Lay chicken breasts on chopping board; slit  but don’t cut completely in half.  Season with salt and pepper.



Cream butter & add garlic and herbs and zest and juice of lemon; mix well.  Spread garlic butter out onto the center of chicken breasts leaving about 1/2 inch all around the breast.  Fold chicken breast back to original shape.

Place flour,beaten egg and breadcrumbs on 3 separate plates (or shallow bowls).  Toss each breast in flour,coat with egg and roll in bread crumbs until chicken is well covered.  Set aside.


Preheat oven to 400 F.

Cut potatoes into slices or cubes,dry with paper towels if needed.  Heat oil in frying pan, add potatoes,season with salt and pepper and cook on med low heat for 16-20 min until almond golden and crunchy on the outside but soft on inside.  Toss in garlic,chopped herbs and a little more olive oil,cook for couple more minutes until garlic is golden.  To keep warm, place in uncovered casserole in the warm oven.


Sorry no prep photos on the potatoes, just the finished product–it should actually look crispy and golden but I only cooked mine until tender b/c I had hungry people waiting.

For chicken, place 4 Tbsp oil of choice and 1oz of butter in frying pan–heat until hot.  Add the chicken and cook about 2 minutes on each side until golden,transfer to the oven for about 8 minutes until cooked through, serve with sauteed potatoes and salad–Jacie’s recipe follows.

Jacie’s Walnut Apple Salad

One bag baby spinach (I used 1/2 bag butter lettuces and 1/2 bag spring mix)
3/4 c walnuts–toasted (I used some pecans too)
1 sweet apple, such as Red Delicious, cored and diced (I used Braeburn for crispness)
1/2 c feta cheese

Make a dressing with 4 parts olive oil to one part balsamic vinegar with one tsp of honey per 4 T of evoo.  Toss with salad ingredients.

(If you don’t want to do the math, just mix 1/4 cup olive oil with 1 tablespoon of balsamic vinegar and 1 tsp of honey.  Add more vinegar and/or honey to suit your tastes.)

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