I have always loved a good beef pot roast. Even when I was little and hated most vegetables, I would still eat pot roast. Apparently my parents had to tell me VICIOUS, BOLD-FACED LIES to get me to eat certain veggies. Onions, for example, were called special shells at our pot roast dinner. SPECIAL SHELLS?! And you know what? I scarfed those bad boys down every time. I wouldn’t touch onions when served with any other meal, but pot-roast-special-shells? HELL YES.
So anyway. This recipe is from my stepmom. I have always made a similar version, but her flavor combo puts mine to shame. The first time she made this meal for us, we were travel weary and starving – arriving at their house in Texas after days in the car all the way from PA. It was the be-all-end-all hearty home-cooked meal – so I was delighted when she gave up the ingredient list so easily… and now I shall share it with you!
Serves: A small army (okay, like 4-6 people) This recipe can be easily adapted to serve more people if needed – just use a bigger roast and add more veggies!
You will need:
- Beef Roast – approximately 2-3 pounds
- 1 lb of carrots (peeled, chopped)
- 4-6 yellow onions (peeled, halved)
- 4-6 red potatoes (quartered)
- mushrooms (de-stemmed)
1 packet Lipton’s French onion OR beefy onion soup mix
2 cans Coca Cola (24 oz)
2 cans cream of celery soup
How to make:
- Turn slow cooker on LOW heat.
- Add cream of celery soup, Coke and Lipton soup mix to the crock pot.
- Mix ingredients together. Crock-pot will roughly resemble a big vat of BARF. You know, VOMIT? 🙂
- Told ya!
- Add your roast, cover and heat on low for 3-4 hours.
- We added our vegetables about halfway through the cooking time of 6-7 hours to keep them from getting too mushy. Depending on your preferred veggie consistency, you can do the same or add them all at once in the beginning.
- After 7 hours or so, you will be treated to the most flavorful, fall-apart roast EVER! Mmmmmmmmmmmm!