Poppy's Pot Roast

Name: Poppy's Pot Roast
Prep time: 30 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 10 serving(s)
Ingredients: 4 lbs chuck roast; 3 tablespoons flour; 1 cup water; 1/2 teaspoon kosher salt; 1 (3 ounce) packet Lipton Onion Soup Mix (just use one packet); 4 celery ribs, chunked, with leaves; 3 cups carrots, peeled and chunked; 4 cups new potatoes, very small ones, halved; 2 medium onions, quartered; 3/4 cup parsnip, pared and sliced into coin-sized pieces; 1 cup rutabaga; 1 teaspoon black peppercorns; 1 tablespoon McCormick's Montreal Brand steak seasoning; 1 bay leaf; 1 tablespoon Hungarian paprika; 1 teaspoon dried herbs; 1 (14 ounce) can stewed tomatoes, with juice

Submitted by Secret Agent

"We were stunned when Dad made this pot roast in a crock pot - he has a hard time making jell-o! It was very yummy and all the grandkids ate it and loved it. We jazzed it up a bit and loved the results. Make it easy on yourself and do up the veggies the day before. Add some biscuits or crusty bread and enjoy it!"

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Ready In:: 10hrs 30mins
Ingredients:: 17
Serves:: 10

ingredients

4 lbs chuck roast
3 tablespoons flour
1 cup water
¹⁄₂ teaspoon kosher salt
1 (3 ounce) packet Lipton Onion Soup Mix (just use one packet)
4 celery ribs, chunked, with leaves
3 cups carrots, peeled and chunked
4 cups new potatoes, very small ones, halved
2 medium onions, quartered
³⁄₄ cup parsnip, pared and sliced into coin-sized pieces
1 cup rutabaga
1 teaspoon black peppercorns
1 tablespoon McCormick's Montreal Brand steak seasoning
1 bay leaf
1 tablespoon Hungarian paprika
1 teaspoon dried herbs
1 (14 ounce) can stewed tomatoes, with juice

directions

Let the meat sit on a rack in the fridge unwrapped over night.
Dust the meat with flour, and salt and brown in a screaming hot cast iron skillet just until it colors up on both sides, about 3 minutes on each side. Remove and add to crock pot. Deglaze the pan with 1 cup of water and add it to the crock pot.
Sprinkle Onion Soup Mix over the roast and turn crock pot on High.
Add remaining ingredients and anything else you like.
The longer you cook this the better it tastes. 6 - 8 hours on low if you cook for 1 hour or so on high at first. Best if cooked on high for an hour and then 8 - 10 hours on low.
Remove meat and veggies to a platter and tent with foil. Turn the crock to high if you want to thicken the gravy.

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RECIPE SUBMITTED BY

Secret Agent

Hello Zaars and Zaarinas! Thank all of you who tried my 'memory' recipes and left such nice reviews and for taking such lovely pictures. I do appreciate your comments. My pet peeves about cooking are recipe reviews where the reviewer says, "I made the recipe exactly as written EXCEPT yada yada yada" and I don't like suggestive names or titles such as, "Better Than Sex". I don't know why anyone would eat anything that is 'sinful' or 'decadent' since decadent is described as being decaying. Also, PAP-RI-KA only has 3 syllables. VINAIGRETTE is pronounced vin-a-grette, not vinager-ette. It's mas-car-pone not mars-ca-pone. And I don't like cutesy adult baby talk,,, or metro chic names like delish, nutrish, yummo, sammy, BAM! Oh well, I make as many, or more, faux pas as the next guy especially in ASL! Things that crack me up are: DH Fred from youtube.com Nick, my nephew Fish and Poi song as performed by PoiBoi My possum recipe per the song on http://www.youtube.com/watch?v=xVvL4-srt6U http://www.youtube.com/watch?v=JpbyM8k7e2Q wow this is good! my Doggie Little Yellow Petey Bird on youtube My BFF's. all of them and there are so many! and my little Sister Mary Beth. She has MS and Lupus and a great attitude. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">

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