The Dish with Anita: Crock pot roast - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Crock pot roast

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This is my version of my mothers crock pot roast. When my mother was attending college, while still raising four children, she always managed to have a hot meal prepared most nights of the week. And it was due in part to the Magic she worked with her crock pot (this was long before the ready made meal explosion was in full swing.) My mother's recipe was made with the Lipton's onion soup packet, but as I have become more aware of just how much sodium is in the soup packets, I started to use canned onion soup because you can get it with low sodium. This is great for Sunday dinner and the leftovers make great shredded beef tacos! Enjoy!


One 3 to 4 lb pot roast

1 bag of stewing vegetables

3 tbsp Mrs. Dash

2 cloves of garlic sliced

1 small can Campbell's onion soup

2 to3 tbsp tomato paste (optional)

1 tbsp dark brown sugar


Place half of the stewing vegetables in the bottom of the crock-pot. Sprinkle one

Tablespoon of Mrs. Dash over vegetables, season pot roast with one tablespoon of Mrs. Dash and place in the crock-pot on top of the vegetables followed by the sliced garlic.

Place in a small bowl: onion soup, tomato paste, brown sugar and remaining tablespoon of Mrs. Dash. Stir with a whisk until completely mixed and pour over pot roast and vegetables. Cover with lid and turn crock pot to low (if cooking all day or over night) Once the pot roast is done, remove the roast and vegetables and place on a platter. Cover with foil to keep warm.

To make quick gravy: strain the juices from the pot roast and place in a small sauce pot. Whisk two tablespoons of flour with a little water, heat the pot roast juices on medium high slowly stir in flour and water mixture season to taste. Once the gravy has thickened, remove and serve along side of the pot roast or over potatoes or rice.


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