Pot roast with vegetables is the best comfort food. This recipe tastes just like my mom’s recipe. Enjoy it for Sunday lunch or mid- week dinner. It is also wonderful as leftovers spooned over bread or toast. This recipe is easily prepared in the Crockpot and ready when you arrive home hungry.
2 tablespoons olive oil
2 tablespoons salted butter
1 (2-pound) chuck roast
Salt and black pepper to taste 1⁄4 cup all-purpose flour
1⁄2 cup sliced fresh mushrooms
1 (1.61-ounce) package brown gravy mix 3 cups water
1 yellow onion, sliced
3 ribs celery, sliced
8 ounces peeled baby carrots
1 pound small red potatoes, quartered
In a skillet over medium heat, heat olive oil and butter. Season roast with salt and pepper. Dredge in flour. Add roast to skillet and brown on both sides for 10 minutes per side. Remove roast, and sauté mushrooms; set aside. In Crockpot, stir together brown gravy mix and water. Add onions and celery. Add browned roast. Cook on low for 8 hours. Add mushrooms, carrots, and potatoes for last 11⁄2 hours of cooking. Yield: 6 servings
