Slow Cooker Pot Roast Using Food Storage

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WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE  FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES!  COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM!  HAPPY EATING!

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Ingredients


​3 to 4 pound rump roast
2 packets dry onion soup mix
1/4 cup dehydrated carrots
1/4 cup dehydrated celery
1/4 cup dehydrated onion
1 cup freeze dried mushrooms
2 tablespoons dehydrated garlic slices
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 tablespoon Worcestershire sauce

8 cups water


Step by Step Instructions

Place all ingredients into the vessel of your slow cooker and cover with lid.

Cook on low 8 to 10 hours or on high 6 to 8 hours.

When meat is fall  apart tender, remove from the slow cooker to another plate and set aside.

To prepare vegetable gravy.  Using an immersion blender, whirl the contents of the slow cooker until smooth.  The stock and vegetables will come together to make a nice light gravy with a bit of body without adding any thickeners.

If you do not have an immersion blender, you can ladle the mixture into the carafe of your regular blender, be careful to do this in batches and be sure to place a folded dish towel over the lid when blending because the contents will be hot and the blender could erupt causing mess and/or injury.

Serve pot roast with your favorite vegetables and sides like mashed potatoes, egg noodles or rice. 


Leftovers can be kept in an airtight container in the refrigerator for up to 5 days.  If freezing, place the meat and gravy together in an airtight container and use within three months.
 
                                                     Enjoy!

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