|Did you say mama's COOKIN'?!|
1. A 3 lb. pot roast
2. 3/4 oz Onion soup mix
3. 2 tbsp Prepared mustard
4. Optional gravy: 2 tbsp cornstarch, 4 tbsp water (tried to ignore this, but I decided I had to make the WHOLE recipe)
- 1. Place roast in a large crock pot. (Did this by doing a strange dance with a fork and the plastic covering the roast. I HATE raw meat!!)
- 2. Squirt or spread a thin layer of mustard over the roast.
- 3. Sprinkle onion soup mix on top.
- 4. Cook 8 hours on low (8 hours on high if roast is frozen).
- 5. OPTIONAL GRAVY: Strain the fat off the liquid and discard fat.
- 6. Place reserved liquid in a sauce pan and bring to a slight boil.
- 7. Add cornstarch to the water and make a paste.
- 8. Add paste to the reserved liquid and whisk until thickened.
- 9. NOTE: Do not add water to this - it will effectively "steam" the roast and make it tougher. Believe it or not, this will make its own liquid.
After all those steps, I chopped up a large carrot and halved some small potatoes. I just threw them on top of the roast and made sure to heed step #9 by refusing to add water.
The only hiccup was the gravy. First it was lumpy, even after a rigorous beating with the whisk. After adding a tad more water, it was then too watery! Could not win, so I just used some pre-made gravy. Overall, super easy and super delicious!! Can't wait to dig into the leftovers!
A big thank you to Hot Mama reader and dear friend, Kimmie, who found this recipe at http://www.food.com/recipe/the-easiest-3-ingredient-crock-pot-roast-ever-slowcooker-416159.
Would you try this recipe? What changes would you make? Are you proud of the Hot Mama? ;) Be sure to drop a line in the comment section below!
The Hot Mama