Monday, November 14, 2011

Fall Comfort

I absolutely LOVE fall.
It means the return of football, cool weather and comfort food. Not that I've ever needed an excuse to cook comfort food, but it helps!

I made a roast the other day that was so good I didn't want to forget the recipe, so I submitted it to so I wouldn't forget it. They have NEVER published any of the recipes I've submitted. Frankly, I've stopped caring if they do or not. (I'm lying)

It's a combination of several different ones I've tried at different times, but this is what I'll be sticking with in the future. Even Jenda ate it. That says a lot.
So here it is!


3 to 4 lb Pot Roast
1 Envelope Onion Soup Mix
2 tablespoon Worcestershire Sauce
1/2 Cup Red wine
1 can Golden Mushroom Soup
salt & pepper
1 tablespoon corn starch

  1. Place the onion soup mix, Worcestershire sauce, wine and soup in a crock pot large enough for your roast. Using your soup can, fill with water and add that to the mixture.
  2. Stir to mix.
  3. Liberally salt & pepper both sides of the roast and place in crock pot.
  4. Flip roast over so it is coated on both sides.
  5. Cook until the meat shreds easily. 8 to 9 hours on low.
  6. When meat is finished, slowly stir 1 tablespoon of corn starch into 1/2 cup of water in small container. Slowly add that to the liquid in the crock pot while stirring. Replace lid for 15 minutes and serve.               
I made this with my mashed potato's and a salad, and it was beautiful.

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