Page 87 - 2016TOHCookbook

Mabel’s PotRoast
Lynch Family | MANSFIELD, MA
“My children love this dish. They have enjoyed it since they were toddlers. All grown up now, they continue to request this meal for their birthdays and special days. It comes together easily and cooks all day while you are away working or enjoying your day.” PAUL LYNCH
INGREDIENTS
Serves 8 to 10
2 tablespoons vegetable oil
1 (4- to 5-pound) boneless chuck roast or bottom round roast 1⁄2 cup water
1 (12- to 14-ounce) can Campbell’s French onion soup
1 (18-ounce) jar Heinz brown gravy
3 to 5 carrots, peeled and sliced
3 to 5 medium Idaho potatoes, peeled and quartered
1 (12-ounce) bag wide or broad egg noodles
PREPARATION
1. In a heavy-bottomed pot, heat the oil over medium-high heat. Add the roast and sear until well browned on each side, 3 to 4 minutes per side. Transfer the roast to a slow cooker. Add the water to the pot and use a spatula to scrape all the browned bits from the bottom.
2. Add the soup and gravy to the slow cooker, then arrange the carrots and potatoes around the meat. Cover and cook until the roast is fork tender, 8 to 9 hours.
3. When ready to serve, cook egg noodles according to the package instructions; drain well in a colander. To serve, place some noodles in a dish or bowl, then add the meat, vegetables and juices on top.
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