Granny Grant’s Crock Pot “Pot” Roast: A Timeless Family Classic

There’s something incredibly heartwarming about a pot roast, especially when it’s a recipe passed down through generations. Granny Grant’s Crock Pot “Pot” Roast is one such gem that promises not only to tantalize your taste buds but also to bring a wave of nostalgia. A delightful medley of beef, veggies, and aromatic seasonings, this dish is perfect for Sunday dinners, family gatherings, or those chilly evenings when you crave comfort food. Let’s dive into this cherished family recipe and experience the magic of traditional cooking.

Ingredients:

• 1 beef chuck pot roast (3 to 4 pounds)
• 1 package dry onion-mushroom soup mix
• 1/2 tsp dried basil or thyme, crushed
• 1 Tbsp Worcestershire sauce
• 4 to 6 whole, peeled baking potatoes
• 6 to 8 carrots, peeled and quartered
• 1 to 2 yellow onions, peeled and cut into eighths (a crucial ingredient)

Directions:

1. Begin by placing the beef roast at the bottom of your Crock Pot.
2. Evenly sprinkle the soup mix and your choice of basil or thyme over the roast, followed by the placement of 2 bay leaves on top.
3. Drizzle the Worcestershire sauce over the herbs and soup mix, ensuring an even spread.
4. Strategically place the baking potatoes around the outer edge of the Crock Pot, touching the sides.
5. Layer the quartered carrots atop the roast, nestled between the potatoes.
6. Evenly distribute the onion pieces over the ensemble.
7. Pour beer uniformly over all the ingredients.
8. Set your Crock Pot to low and let the magic happen for 8 to 10 hours. Alternatively, you can cook on high for a span of 4 to 6 hours.

For the Pot Roast Gravy:
9. Once cooked, transfer the meat and vegetables to a platter and keep them warm.

10. Decant the meat juices and fat into a large measuring cup, skimming off any excess fat. Ensure you have 1 1/2 cups of juices, adding beef broth if required.
11. Transfer the measured juices to a saucepan.
12. Prepare a slurry by blending 1/2 cup cold water with 1/4 cup all-purpose flour.
13. Incorporate the slurry into the pot roast juices in the saucepan.
14. Over medium-high heat, continuously stir the mixture until it thickens and bubbles emerge. Simmer for another 1 to 2 minutes. Optionally, add a few drops of Kitchen Bouquet and season with salt and pepper to your liking.

Notes/Conclusion:

• Serving Suggestions: This pot roast pairs beautifully with steamed green beans, mashed potatoes, or a simple garden salad. Drizzle the gravy over the roast for added richness.
• Storage Tips: Leftovers can be refrigerated and reheated, making for a delightful meal even days later.

Relish the flavors of Granny Grant’s Crock Pot “Pot” Roast and let every bite remind you of the love and care that goes into family recipes. If this dish warms your heart, don’t forget to share the recipe with friends and loved ones!