The reason I can’t stop checking the crock pot today…

We are going to my in-law’s for Thanksgiving. I know there are going to be lots of amazing side dishes and a huge turkey, but I’m there for the pot roast. Unconventional, I know, but I am here to tell you that my mother-in-law’s pot roast is a revelation and I probably won’t eat a bite of turkey all day. I begged my mother-in-law for her recipe and it turns out that it just involves adding dry french onion soup to the roast.

You know how I am, I can’t just go buy a packet of onion soup, I have to make my own. I mix it up each time I make a roast, so I don’t keep it on hand since I only make one, maybe two roasts a month. My roast isn’t exactly like my mother-in-law’s, but it’s darn close. And the best roast I’ve made since I ¬†learned how to cook meat. So it keeps me held over until I can back up to Amish country and avail myself on the comfort of roast beef and mashed potatoes.

Dry French Onion Soup Mix

Dry French Onion Soup Mix

  • 2 1/2 Tbsp. dried onion flakes
  • 1 1/2 tsp. dried parsley
  • 1 tsp. dried onion powder
  • 1 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. paprika
  • 1/4 tsp. dried mustard
Mix all the ingredients together and pour over a 3-5 pound pot roast. Add 1 cup beef broth to the bottom of a crockpot and add the roast. ¬†Cook on low for 8-10 hours. I mean it when I say low. Don’t rush this, the longer the roast cooks at a low temperature, the more tender it will be. All the better to spoon over a mound of glorious mashed potatoes, right?

 

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