Growing up one of my favorite meals my mother cooked was a roast dinner. Now her version and mine vary greatly, as she did hers from what southerners call scratch. My version is around 5 ingredients and easy to prepare.
Ingredients you will need:
1 pack “Campbell’s Tavern Style Pot Roast”
2-3 pound chuck roast
1 to 2 yellow onions ( I usually add 4 cause I like them)
1 stalk of celery
Extra : I love to add mushrooms
Put the chuck roast in the crock pot / slow cooker.
Pour “Campbell Tavern” sauce on top of meat.
Peel onions and potatoes, halve, throw in pot.
Cut the ends of the celery and carrots off, throw in pot.
Cook on Low 7 to 8 hours or cook on High 4 to 5 hours.
When cooked, meat will pull away and be very tender
Serve with veggies in pot.
Store leftovers in fridge in an air tight container.
How to use left overs:
Next day , maybe its football or family gathering, take a cookie sheet and preheat oven to 400 degrees, Spray cookie sheet with pam spray. Butter up 24 slices of bread. Place 12 slices butter side, face-down on cookie sheet, then add shredded pot roast meat and your choice of favorite cheese (Provolone,Colby, Monterrey Jack, Swiss ) and top off with the other 12 slices of buttered bread face-up . Slide cookie sheet into oven cook for 7 to 10 minutes or until bread is toasted brown, both sides brown together. Serve with cucumber salad( Grandma Annie Hoell Smith’s Cucumber Salad)! Better second time around!Make a puppy pull a freight train, it’s so darn good!