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Yummy, Moist and Meaty Pot Roast

February 24, 2012

One thing I really enjoy is swapping and sharing recipes. It is a wonderful way to connect and bond with folks. And, one of my favorite people in the world – my Cousin Faye from Louisville, Mississippi – writes letters and mails me recipes on a regular basis that have either been in the family for years or ones that she comes across that she knows I’d like to try.  This is one of those recipes.

Faye is special to me not only because she writes to me on a regular basis, but primarily because of her kindness to me when I was a child and lived in the country across the road from her.  She was the fun adult in our family and enjoyed loading up her car with her nieces, nephew and little cousins to go have fun somewhere – the local lake, drive in movie, etc.  She never had children of her own, but believe me, because of her loving investment in time with us as children – and now as adults – we all feel like we are “hers.” One thing that makes my heart smile is when she reminds me how she feels in her letters.  I am thought about. I am prayed for. I am loved. Thank you, Cousin Faye.

CROCK POT ROAST BEEF

2 – 4 pound boneless chuck roast

1 TBSP olive oil

2 TBSP. Worcestershire sauce

1 envelope dry onion soup mix

1 can of cream of mushroom soup (do not add water!)

Heat olive oil in a large skillet or Dutch oven over medium high heat and sear the roast on both sides.  Remove roast and place in a crock pot.

Sprinkle Worcestershire sauce and dry onion soup mix on top of the roast and pour on the soup.  Use a spatula to spread the soup around over the top. Cover and cook on low for 8 hours.

To use the gravy from the roast, when the roast is done, remove it from the crock pot, place it on a serving platter.  Pour the gravy into a degreasing cup OR pour into a bowl and place in the freezer for 30 minutes so that the fat will congeal at the top. If using the freezer method of de-greasing the gravy, place the roast back into the crock pot on low and cover with lid to keep it warm.  After 30 minutes, remove the gravy from the freezer, remove the layer of fat at the top, place the gravy in the microwave for 2 – 3 minutes to warm.  Remove roast from crock pot and serve with gravy.

If you have and use a de-greasing cup, you can serve the roast immediately.

Alternative cooking method:  Place roast in an oven proof Dutch oven after searing, add other ingredients per the above directions and bake in a 250° oven for 6 – 8 hours or until the roast is fork tender.  Follow the same directions on how to use the gravy, but replace the roast in the Dutch oven while waiting for the fat from the gravy to congeal.

Alternative serving method: When the roast is done – it should be VERY tender – remove it from the pot and cut off any excess fat. Using 3 forks, shred the roast and place portions on buns to make sandwiches.  Add a little gravy to keep things moist and yummy!

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