When I was considering what to share as my VERY first food/recipe post, I decided on my favorite Sunday Dinner – Pot Roast. (Bare with me, as this is my first food post and it may need LOTS of improvement).
Sunday’s in my childhood were spent going to church, eating a big, home cooked meal, followed by that Sunday nap. (Glorious!)
The Sunday meals my mom made were different from the rest of the week. These were meals that took extra time and attention. They were special. And these became meals that I now make for my own family.
What I love about this Pot Roast is the ease of putting it in the crockpot and the aromas that feel the house. And my spirit.
Sunday Pot Roast
2-3 lb rump or chuck Roast
1 Tablespoon Garlic Powder
2 Tablespoons of Worcestershire Sauce
1 can of Golden Mushroom Soup
1 packer of Onion Soup Mix
4 cups of chicken broth
4-5 carrots cut in 1/2 inch pieces
Directions: 1. Place Roast in crockpot and add the garlic powder and Worcestershire sauce. 2. Mix the soup and 2 cups of chicken broth in a bowl. Pour over roast. 3. Mix the onion soup mix and the other 2 cups of chicken broth in a bowl. Pour over roast. 4. Cover and cook on high for 6-8 hours. 5. Place diced carrots in the crockpot at hour 3.
*serve with garlic mashed potatoes.
Twisted Oak Farm 