Okay, so you don't have to only make this on Sunday haha.
It's just more of a Sunday meal for us!
I love making a big meal on Sundays because I have the most time and I just want to keep it a tradition in our little family.
Sundays are a special family day for us so I like to make a special meal that we wouldn't have any other day of the week.
Hunter is obsessed with pot roast.
Like, if you want him to be in a good mood all day... just make pot roast haha.
I remember when we first got married, he said he always looked forward to Sundays because he knew there was a good chance his mom would make a pot roast.
Because of that, I decided to make my first ever roast!
I was SO disappointed when it was tough, chewy, and dry.
There was zero flavor to it and it was almost hard to eat haha.
I was so bummed because I knew it was Hunter's favorite, so I tried out different things and finally found a combination of things that work!
So, here's what I do to make our Sunday roast :)
-Chuck Roast or Chuck Tender Roast (either of these work, but stick with chuck! No rump or anything else)
-Potatoes (I usually either use russet or red. I quarter them and do probably 6 red or 4-5 russet)
-1/2 Yellow onion sliced
-1 packet dry onion soup mix
-3/4 cup water
-Salt and pepper
-2 tbsp olive oil
1) Put your oil in a frying pan and get it sizzling
2) Coat your thawed roast in the dry onion soup mix with salt and pepper
3) Add your meat in the sizzling oil and sear for a few minutes on each side until browned.
4) Stick your roast in the crockpot and add your potatoes and sliced onion over the top. Pour the water over the top. Sprinkle with garlic salt and garlic powder (about a tsp each) and cover.
5) Now here's the part that you HAVE to make sure you do. You need to SLOW cook it to get it to fall apart. And i mean like realllyy slow. I do like 7 hours on high or I'll do 8-10 hours on low. Remember, the longer the better!
6) Take a fork and twist it in the meat. You know it's done when it is tender and easily breaks apart. If it feels tough, let it go longer.
7) Place on a plate and and serve the potatoes and onion on the side. Use your drippings to make a gravy as well. I usually strain the drippings to just get the liquid. I'll do about 1 stick of butter melted in a saucepan and add 3 tbsp of flour to make a roux. Then I add my drippings and whisk together. I usually just add a little water if it seems too thick and more salt if needed. Then serve with some rolls and veggies!
I hope this works for the rest of you that just couldn't seem to get your roast right.
This is tried and true and the only way I do it now!
The browning of the meat gives such a good flavor and the slow cooking just makes it so tender!
Now go ahead and make yourself a delicious roast ;)
All my love,