Comfort food is something I love, and who doesn’t…chicken pot pie, chicken and dumplings, biscuits and gravy…all of these are ooey, gooey and fantastic and just the tip of the iceberg for this deliciously long list. Another beloved comfort food is slow cooked beef, either in a stew or accompanied by a thicker gravy in the form of a pot roast. This recipe is my mom’s pot roast recipe. I did not adapt it, I followed her brief and slightly vague instructions to a T.
The recipe is simple really, throw several ingredients into a pot and cook all day. You literally have to do nothing to encourage the proper cooking and melding of the ingredients, especially if you use the slow cooker method.Though she never made this for a “special” occasion, like a holiday dinner, it always was a special occasion when pot roast was made. It was one of those dishes that I always looked forward to. Whenever Mom would pull out the dutch oven, an old Club Aluminum, I would know what we were having instantaneously!
This is also one of those recipes that I cannot eat enough of. After it is done cooking the beef shreds perfectly, the gravy is thick and salty, and the potatoes and carrots act as a tender vehicle for sopping it all up. I find the beef addicting. The way it shreds is so picturesque. It is kind of like eating string cheese, once you start, it is hard to stop.
This is an amazing example of comfort food. Paralyzingly amazing.
3-5 lb Chuck beef roast
1 lb carrots, peeled and cut into 3 inch chunks (about 4)
2 lb yellow potatoes (about 6 palm size), scrubbed
3 cans Campbells Cream of Mushroom Soup
1 pack Lipton Onion Soup Mix
Mom also said you can do this in the oven at 350 for 5-6 hours.