Dad’s Pot Roast

On Sundays every week it was my dad’s turn to cook the family a special meal. He had so many great recipes he cooked and they all stir up wonderful memories. He was a terrific cook and he would often add a twist to classic recipes. One of my favorites that I make often is his pot roast recipe. I always make mine in the crock pot and let it cook on low all day. It smells so good to come home after it has cooked all day and have a yummy supper ready.

The brown sugar and vinegar additions were a surprise to me when I asked about the recipe. I have added a couple of things I like personally and it has become a family favorite.

  

INGREDIENTS:

3 - 4 pound chuck roast

5 medium potatoes - cut in chunks

1 pound of carrots - cut in chunks or baby carrots

1 envelope of dry onion soup mix (like Lipton)

3 teaspoons Better than Bouillon - beef flavor 

3 cups of water

1/3 cup brown sugar

2 tablespoons of apple cider vinegar



INSTRUCTIONS:

1. Place the potatoes and carrots (and any other veggies you’d like to add) into the crock pot.
2. Sear the chuck roast over high heat and place on top of the veggies.
3. In a separate bowl, mix the water, onion soup mix, Better than Bouillion, brown sugar and vinegar and pour over the top of the roast.
4. Turn the crock pot on low and cook for 6 or more hours.
5. Enjoy!

From My Family to Yours,
Donna