I'm not a good planner as to what I'm having for dinner the next day, etc. So I'm really bad at getting something out of the freezer and getting it defrosted in time.
The other day, on the spur of the moment, I decided on a nice pot roast. There it was, sitting in my freezer, as hard as a brick. But I thought. . . . . let's experiment here!!!!!
It was a nice chuck roast -- couple of pounds. I unwrapped that baby, made sure all the plastic, etc., was off as it was frozen to the meat!
I got out my big thick, heavy, dutch oven and drizzled some oil in the bottom of the pan and got it heated to a high temperature. Sprinkled salt, pepper, and garlic in the oil and dropped that frozen brick of meat into that pan.
Don't move it around a lot. Just let it sizzle for a few minutes, especially if it's a frozen brick like mine. While you are waiting, salt, pepper, and garlic the side that is up and facing you. Then, take a peak on the sizzling size and see if it is nicely browned. If so, turn it over and brown the other side.
Now you have a choice. Since my crockpot bit the dust, I left mine in this same heavy pot to finish my roast. If you have a crockpot, you can remove the roast from the pan to your crockpot at this point!
Now: 1. Add one LARGE family size can of Cream of Mushroom soup, undiluted.
2. Add one envelope of Beefy onion soup (Liptons - comes two in a box).
3. Add about 1 1/2 cups of water.
4. Cut about 3 large onions in chunks and throw in there.
That's it. Cover that baby and let it cook. I turned mine on a med - low heat for a while, since I knew it was still probably frozen in the center, and I checked on it often to make sure it was still going at a slow boil. In the crockpot, I would set it on high, make sure it comes to a boil, then lower to medium.
I cooked mine for about 4 hours. At about the two hour mark, I added carrots. You can add potatoes, but I had mashed potatoes in mind, so didn't this time.
When your roast is fork tender, falling apart, making you drool, etc., it's done!
Check the thickness of all that artery clogging, delicious gravy. If you want it thicker, take some out into a bowl, whisk in some flour, then pour back into your pan and mix well till thickened.
I guarantee you, this is the all time best pot roast I've ever made. You just can't go wrong!!!!!!
PS: Someone left a comment that she makes this recipe except she cooks it in the oven! I forgot to mention that I have done this receipt in one of those cooking bags with all the same ingredients, tied that bag up, and followed the temp, etc., on the roasting bag directions. Same results!!!! Just delicious!
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