Slow-cooked Roast

Sundays can feel very long sometimes.  Our church’s services last three hours each Sunday.  We try to eat lunch right before but we just cannot help being hungry when we get home.  Jacob has always been quite impatient for food, and this is exacerbated on Sundays.   So, our favorite meals on the wonderful Sabbath day are meals that are ready when we get home.  Right now for us that means crock pot meals.  Our two favorites currently are from his mother’s kitchen, chili and pot roast.  I’ve always made pot roast in the oven but Jacob and I have perfected the art (or are at least headed there) of slow-cooked chuck roast.


  • 1 to 3 lbs chuck roast
  • 3-5 red potatoes chopped to large bite sizes
  • 3-5 carrots chopped to about same size
  • 1 onion microwaved for 5-6 minutes (not burning or melting)
  • 1 can of cream of mushroom soup

High for 6 hours or Low for 11-12

We put it on High from about 10 or 11 until 4:30-5.  There is plenty of room for timing with a slow cooker; we usually can just put it on our plates when we get home.  Please be sure to check the temperature with a meat thermometer before chowing down, just in case.

To prepare the pot, we place the meat in first, and place the potatoes and carrots on opposite sides of the roast, while the onion is microwaving.  Then top the meat with the onions and soup.

This past time we dressed up the meal with gravy.  I took the juices from the pot, the moisture released from the roast and the soup that was free and not coating the meat or vegetables, and put them in a warmed frying pan.  I whisked the juices as I added flour, giving the flour enough time to cook a bit and thicken the gravy.  Amazing topping.  This meal is also served great on top of rice, and as usual, this helps it go further.

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