This recipe takes me back. Back to weekends at home with all of us under one roof. Back to sitting at the table watching mom in the kitchen. Back to the delicious aroma wafting through the house on Sunday afternoons. Back to good times with better people.
There are so many meals that my mom is famous for but this is the one that my oldest brother Jeremy always requests when he has a chance. It has and will always remain his favorite from his mama! It is one of my favorites, too, if I'm going to be honest. :)
We made this for our Christmas meal this year, to great success. If you want to have your house smell amazing all afternoon, make this. It's an easy, low and slow recipe that's great for a lazy Sunday.
Ma's Pot Roast with Potatoes and Carrots
1 3 lb pot roast (if making for 4 people...1 or 1.5 lb for two people)
1 bag baby carrots
10-12 red potatoes
1 package french onion soup seasoning
1 can cream of mushroom soup
1 small sweet onion, chopped
Preheat oven to 350 degrees. In a small enamel roaster, put the roast in the middle and arrange the potatoes, onions and carrots around it. Spoon cream of mushroom soup over veggies and meat. Sprinkle dry soup packet. Fill the cream of mushroom soup can about 3/4 to full with water and pour it over meat and vegetables. Cook low and slow for approximately 3 hours but don't let it dry out! If it starts looking dry, add more water. If all is done correctly, the roast should fall apart when you slice it. :)
It's official, I'm salivating just looking at this picture. I also have to add that the leftovers make amazing BBQ beef for sandwiches. YUMMMMMMMM!!!
I gotta shout out to my mom for instilling the love of cooking in me from a young age!!! I love her so much!
Enjoy the roast!