I just threw this recipe together for tonight’s dinner after Church. It cooked all day in the slow cooker, and it came out just perfect. It is so tender, and the gravy is just yummy. This is one of those food experiments that works on the first try. I won’t change a thing, and I will serve it to the kids the next time they come for dinner. It is already in my cookbook because Mr. Wonderful just loved it! Enjoy! The photos are my own and so is this humble recipe.
Cook time: 6 Hr
Prep time: 20 Min
Serves: 4 to 6
1 2 1/2 to 3 pound chuck roast
5 medium size red potatoes, unpeeled, scrubbed and cut in half
2 cans cream of chicken soup (do not add water to it)
2 cans mushroom slices, drained
1 mushroom can filled with marsala wine
1 heaping teaspoon of chopped garlic
cracked black pepper
2 tablespoons olive oil for searing meat
salt and pepper the meat to your taste before searing
1. Trim the fat from the chuck roast, and pat it dry. Add salt and pepper to your taste. Heat the oil in a dutch oven over medium high heat and add the roast. (I use cast iron) Get a good sear on both sides of the meat.
2. While the meat is searing, combine the following ingredients in a medium size mixing bowl: 2 cans cream of chicken soup, 2 cans of sliced and drained mushrooms. 1 mushroom can of Marsala wine, 1 heaping teaspoon chopped garlic and black cracked pepper. Mix well. Set aside.
3. Cooks Tip: I used a liner for easy clean up. It is great for storing the leftovers. You just lift it out and place it in a container. Refrigerate. The next day, you put it back in the slow cooker to reheat it.
4. Place the seared meat in the bottom of the slow cooker. Add the potatoes. Pour the bowl mixture over the top of the roast. Put on the lid and don’t look at it again until dinner time. Cook 2 hours on high, and then 4 to 6 hours on low until it is as tender as you like it. The gravy will turn a lovely golden brown, and there is no need to thicken it.
5. Here is a couple of shots of how it looks! Enjoy!
6. Leftovers are great the next day!