Joy’s Pot Roast


This is another recipe from Joy in Texas.  Looks really tasty.

I am happy to see Joy sending in more recipes. She is a very talented chef and I love seeing all of her wonderful food.



1 3-4 pound chuck roast
1 T unsalted butter
1 T olive oil
1 can cream of mushroom soup
1 packet onion soup mix
2 cups beef stock (you can use any kind of liquid)
4 large cloves of garlic. smashed
Some carrots, little red potatoes, mushrooms and onion (small or half a bigger one)
Salt and Pepper


Get your crock pot prepped… I have learned to use liners, which makes life so much easier.

Sprinkle the top side of your roast with salt and pepper.

Heat a heavy bottom skillet (big enough for the roast, I use cast iron) at medium high, add the butter and when it’s melted and the pan is good and hot lay the seasoned side of the roast in the pan and don’t move it for 5 minutes.  Sprinkle salt and pepper on this side of the roast and then flip it, brown for another 5 minutes and then place in the crock pot.

Remove skillet from heat, then pour the beef stock in the pan, deglaze and set aside.

Drizzle the olive oil over the meat, then dump the cream of mushroom soup on top, then the onion soup and kind of mix them together and spread all over the roast, a little on the sides too. Now pour the beef stock over the roast and shove the smashed garlic all around the sides of the roast.

At this point I usually put the crock pot on high to get it started then drop to low after about half an hour.  After 3 hours, CAREFULLY flip the roast over.  DO NOT splash yourself with that really HOT liquid… It sucks, trust me!

After another 3’ish hours, flip the roast again and add in your veggies that you are choosing to use.  I usually cut the onion in large wedges.  Make sure everything is submerged… except the mushrooms, they’re floaters.  Cook 2 more hours or till the veggies are soft and the meat is fally aparty, then eat.


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