March, 2001 Recipe of the Month


Sandy's Pot Roast
(This is one of my favorite comfort foods. I hope you enjoy it as much as we do).


2 pound round rump roast

4 medium potatoes, unpeeled and quartered

2 cups baby carrots (whole)

1/2 cup fresh mushrooms (thinly sliced)

1 medium onion, quartered

1/2 teaspoon dried tarragon

1/2 teaspoon Lawrey's Seasoning

1/2 teaspoon celery salt

1/4 teaspoon pepper

1 teaspoon bottled diced garlic

1 package Lipton Onion Soup Mix

1/4 cup brown sugar

1/2 cup leftover morning coffee

2 (10-3/4-ounce) cans condensed mushroom soup


Lightly coat roast with flower and brown on all sides in a little vegetable oil.

Remove roast from skillet and place in a large
(3-1/2 to 4-quart) electric crockpot.
In a separate bowl, mix all seasonings, garlic, brown sugar, and dry onion soup with coffee and mushroom soup.
Place browned roast in bottom of a 3-1/2- to 4-quart
electric slow cooker.
Place potatoes, mushrooms, frozen carrots, and onion on top of roast. Pour liquid mixture over vegetables and roast.
Cover and cook on low-heat setting for 10 to 12 hours.

To serve, transfer meat to serving platter and place vegetables around it, or serve vegetables all together in a separate serving bowl.
Serve the sauce in a gravy boat to pour over meat and vegetables.

 Makes 5 servings.