When I was a kid, my parents did what they had to do to ensure that I had what I needed.  One example of this was the Weekly Reader Book Club.  (I know!  Blast from the past, right???) Some of my most treasured books came from Weekly Reader, “The Day Jimmy’s Boa Ate the Wash,” “Happy Birthday, Moon,” “Gus Was a Friendly Ghost,” the list goes on and on.  When our little boy was born, my Mom gave me those books and now I get to share those with him.  The other night at bedtime, rather than reading the usual “Pete the Cat” or “Cat in the Hat,” he brought me a book that I hadn’t seen in years.  One, in fact, that I had forgotten about.  He crawled up into my lap and handed me “Stone Soup” by Marilyn Sapienza. The book is a brilliant version of the classic story of two weary travelers who come into a town that refuses to offer them shelter and food.  The travelers announce they will make stone soup.  And little by little, they add flavor to the soup with a few items from each of the villagers.  While they didn’t want to feed the travelers, they find that by all contributing a little, they are able to create a grand feast shared by all.  It’s just a fabulous story and as I realized a great representation of what I’m trying to do here with Southern Bite- teach people to feed one another.  So many times people are intimidated in the kitchen.  But teaching people to prepare simple, easy meals demystifies “cooking” and shows them they can do it.  As people cook more, they become more comfortable and try other recipes.  For me it’s about getting folks to the table together to share a meal and share their lives with one another.  Now, go cook something!

 

 

Ingredients

  • 3 to 5 pound chuck roast
  • 3 garlic cloves, peeled
  • 1 1/2 cups baby carrots
  • 3 stalks celery
  • 5 medium sized potatoes
  • 1 medium onion
  • 1/4 cup Dales Steak Seasoning
  • 1 cup beef broth
  • 1 can cream of mushroom soup
  • 1/4 teaspoon black pepper

Directions

  1. Place roast in bottom of slow cooker and toss in garlic cloves.  Chop celery, onion, and potatoes into large chunks (see photo below for size) and pour over roast.
  2. In a medium sized bowl, combine Dales, broth, mushroom soup, and pepper.  Pour over vegetables and roast.
  3. Place top on slow cooker and cook for 7 to 8 hours on low or 3 to 4 hours on high.

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Slow Cooker Pot Roast and Veggies

Rating: 41

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours

Slow Cooker Pot Roast and Veggies

Ingredients

  • 3 to 5 pound chuck roast
  • 3 garlic cloves, peeled
  • 1 1/2 cups baby carrots
  • 3 stalks celery
  • 5 medium sized potatoes
  • 1 medium onion
  • 1/4 cup Dales Steak Seasoning
  • 1 cup beef broth
  • 1 can cream of mushroom soup
  • 1/4 teaspoon black pepper

Instructions

  1. Place roast in bottom of slow cooker and toss in garlic cloves. Chop celery, onion, and potatoes into large chunks and pour over roast.
  2. In a medium sized bowl, combine Dales, broth, mushroom soup, and pepper. Pour over vegetables and roast.
  3. Place top on slow cooker and cook for 7 to 8 hours on low or 3 to 4 hours on high.

http://southernbite.com/2011/03/16/slow-cooker-pot-roast-and-veggies/