Pot roast is one of those classic Midwestern dishes that I grew up eating about once per week. It was a standard in my home, and boy could my mom make (and still does make) one mean pot roast. Now brace yourselves, friends, because I’m about to give away her secret ingredient (but don’t tell her)…..ready for it? Here it is…Campbells cream of mushroom soup…two cans. That’s right. The creamy, rich, delicious yet incredibly disgusting and MSG/BPA filled processed goo that is the stuff of great comfort food around the world.
By now, you guys know how I roll. One of my favorite tasks (if you can call it a task) in life is making over the classic dishes that I grew up with into less processed, nutrient-dense, Happy Healthnut-ified versions. So that’s precisely what I’ve done with my pot roast. I nixed the condensed cream of mushroom soup, but added tons of other flavors into the dish by way of fresh herbs and a couple of surprise ingredients. I promise, you won’t miss the canned gunk. It’s a slow-cooked dish that only takes a few minutes to assemble. Then you can relax on the couch with a book and a cup of coffee while the smell of a slow-cooked meal fills your home.
I’ve made sure that the ingredients in my pot roast are everyday ingredients that aren’t the least bit tough to find, and for the most part are things you might have on hand at any given time….at least, I have the ingredients on hand at any given time. This pot roast is also fool proof. Even if you’re a pot roast virgin, you really cannot mess this one up. AND this is a two for one recipe. Since there are always leftovers of pot roast, I have a leftovers pot roast hash recipe that got rave reviews from my hubby, which I will be bringing you soon! Enough talk. Here’s the recipe.
Inevitably, you will have major leftovers of this dish! Unless you’re feeding a family of 10 or so. So check out my recipe for left-over Pot Roast Hash! It’s delicious! See the recipe here.
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