Phyllis Kobaly’s Chuck Roast

By Hklbrries

Dad told me he liked this (but then, after I made it a second time, said he didn't but didn't want to hurt my feelings). It smelled good (for meat) and I'm pretty certain the issue was not with the Chuck Roast but with Dad's sense of smell (and taste).

Chuck roast or round rump roast. Brown the meat in safflower or canola as it won't have as strong of a flavor. In fact, you don't have to brown it at all if you don't want to. Just season it with salt, pepper, garlic powder and dredge in flour. If it's a large roast, cut it in half, otherwise leave it whole. Put it in the crockpot and pour 1 can of cream of tomato soup over it. Then layer cut potatoes, carrots, celery and onion. Pour another can of tomato soup over it. Sprinkle dried thyme leaves or parsley. It will take about 5-6 hours on high or closer to 8 hours on low. If you check the meat and it's not tender, leave it cooking for a while longer.

Ingredients

• Chuck roast or round rump roast
• Safflower oil
• Salt
• Pepper
• Garlic powder
• Flour
• 1 can cream of tomato soup
• Cut potatoes
• Cut onions
• Cut carrots
• Cut celery
• Dried thyme leaves or parsley

Preparation

Step 1

Brown the meat in safflower or canola as it won't have as strong of a flavor. In fact, you don't have to brown it at all if you don't want to. Just season it with salt, pepper, garlic powder and dredge in flour. If it's a large roast, cut it in half, otherwise leave it whole. Put it in the crockpot and pour 1 can of cream of tomato soup over it. Then layer cut potatoes, carrots, celery and onion. Pour another can of tomato soup over it. Sprinkle dried thyme leaves or parsley. It will take about 5-6 hours on high or closer to 8 hours on low. If you check the meat and it's not tender, leave it cooking for a while longer.