This classic Southern American pot roast made in the slow cooker has a creamy mushroom soup base for tons of depth!
Feeds 2 adults; 1 toddler with leftovers
Growing up in the south in America, Sundays were about two things: church followed by a big Sunday dinner. Usually that dinner consisted of a mountain of fried chicken with mashed potatoes, slow-cooked green beans and cornbread or (my favorite) pot roast with a big helping of rice and gravy.
While looking for inspiration for this recipe, I concluded that pot roast's most important feature, its sauce, is usually made one of two ways: thin and meaty like a proper gravy or thick and creamy like a good stew base. I've gone for the second option--the gravy is thick with cream of mushroom soup, slightly earthy and certainly moreish.
The next day, with all that leftover pot roast, we forked the shredded beef onto bread for the best warm leftover sandwiches I've had in a while. This one is definitely a family favorite; I think we'll be having it once a month.
1 joint beef rump roast
1 cup water
1 onion, diced
1 tbsp dried sage
2 carrots, peeled and roughly chopped
2 cans gluten free cream of mushroom soup or mushroom soup
5 skin-on potatoes, roughly chopped
knob of butter
salt and pepper
parsley for scattering
1.Melt a knob of butter in a pan.
Growing up in the south in America, Sundays were about two things: church followed by a big Sunday dinner. Usually that dinner consisted of a mountain of fried chicken with mashed potatoes, slow-cooked green beans and cornbread or (my favorite) pot roast with a big helping of rice and gravy.
While looking for inspiration for this recipe, I concluded that pot roast's most important feature, its sauce, is usually made one of two ways: thin and meaty like a proper gravy or thick and creamy like a good stew base. I've gone for the second option--the gravy is thick with cream of mushroom soup, slightly earthy and certainly moreish.
The next day, with all that leftover pot roast, we forked the shredded beef onto bread for the best warm leftover sandwiches I've had in a while. This one is definitely a family favorite; I think we'll be having it once a month.
Ingredients:
For the pot roast1 joint beef rump roast
1 cup water
1 onion, diced
1 tbsp dried sage
2 carrots, peeled and roughly chopped
2 cans gluten free cream of mushroom soup or mushroom soup
5 skin-on potatoes, roughly chopped
knob of butter
salt and pepper
parsley for scattering
Instructions:
Creamy Slow Cooker Pot Roast1.Melt a knob of butter in a pan.
2. Meanwhile, wash and chop the vegetables, open the soup and measure out your sage and water.
3. When the butter has melted transfer it to your slow cooker along with the vegetables.
4. Place the beef on top of the vegetables and pour over the water, followed by both cans of soup.
5. Season and sprinkle over the sage. Cover and cook on low for 7 to 8 hours.
6. Half an hour before you're ready to serve remove the been from the slow cooker onto a cutting board and, using two forks, pull the beef into shreds. Place the shreds back into the slow cooker, sprinkle parsley over and cover.
7. Serve with a good loaf of buttered crusty bread for dunking.
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