Chuck Roast (Phyllis Kobaly's Recipe - Dad Hated It)

By Hklbrries

I use just about any cut of chuck roast. If you have a round rump roast, it'll work just as well. 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 crock pot 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. I have some dried thyme leaves which I sprinkle sparingly over the entire thing. You can use 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. I think the last time, it just needed a bit more cooking time.

Ingredients

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Details

Servings 1

Preparation

Step 1

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