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
- 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.
- In a medium sized bowl, combine Dales, broth, mushroom soup, and pepper. Pour over vegetables and roast.
- Place top on slow cooker and cook for 7 to 8 hours on low or 3 to 4 hours on high.
Recipe Card
Slow Cooker Pot Roast and Veggies
Ingredients
- 3 to 5 pound chuck roast
- 3 garlic cloves, peeled and smashed
- 1 1/2 cups baby carrots
- 3 stalks celery
- 5 medium sized potatoes
- 1 medium onion
- 1/4 cup Dale's Steak Seasoning
- 1 cup beef broth
- 1 (10.5-ounce) can cream of mushroom soup
- 1/4 teaspoon black pepper
Instructions
- Place roast in bottom of slow cooker and toss in garlic cloves. Chop celery, onion, and potatoes into large chunks and pour over roast.
- In a medium sized bowl, combine Dale's, broth, mushroom soup, and pepper. Pour over vegetables and roast.
- Place top on slow cooker and cook for 7 to 8 hours on low or 3 to 4 hours on high.
Notes
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Yvonne
I’m 82 years old and I live in Costa Rica. I also grew up with the story of stone soup but the story came from a book of fables from Germany that my grandmother had. The story was about a little peasant woman that was starving to death and she lived in a village that was very poor. She invited her neighbors to come to her house for stone soup and she asked that each one bring at least one thing that they had to add to the pot. By making it a nightly tradition and going to each other’s house for stone soup they managed to survive a bad winter. I have a young Nicaraguan housemate and by a very funny coincidence I told him that story just the other night. I just spent the entire day reading your website and I have enjoyed it immensely. Thank you.
Yvonne, that you so much for this!
Sheri Plunk
Hi, My name is Sheri and I am trying two of your recipes. This one and the Tomato, Onion, and Cucumber Salad. My son is coming to mow my yard today and I am cooking for him. So, my question is this, I don’t have dales or the moores seasoning. I do have soy sauce, but will that be too salty? I could run to the store to get dales but I wanted ask you first. I hope you see this before I have to get busy cookin’, lol. I also can not wait to try the salad. It is fixing to marinate. Thanks for anything and everything you can help with. Ohhhh, I am in Tennesee. I grew up on those books as well!
Hi Sheri! I’m so sorry I didn’t see this yesterday. I think, in a pinch, soy sauce will work.
Katherine Silva
Dear Stacey,
Thank you very much for this roast beef recipe! Although I have been successful with other types of meals, I have never been able to make a flavorful roast beef. This recipe turned out very tender and delicious. The only thing I did differently was add a little Thyme and Oregano but every other way I followed the recipe. It is so good! I made it yesterday and today I can’t wait to have leftovers. Thank you so much.
Kathy S
Those sound like perfect additions! Glad to turned out great for you!!
Sandy
I can’t find Dale’s in my area. Any suggestions for a substitute?
Moore’s steak sauce will work, or you can use soy sauce.
Cindy Blackburn
As a long-time slow cooker fanatic, I always put my vegetable on the bottom & the roast on top. Have never used the Dale’s on a roast before, but sounds good. If time permits, I like to sear the roast before cooking. A trick I picked up in a cooking school – gives the meat lots of flavor. I really enjoy your recipes!
Kelly Whitney
Stacey,
I also remember the book “Stone Soup” and every now and then someone will ask me what I am making and I will jokingly say Stone Soup! I am enjoying your website and recipes.
Thank you for sharing!
Thank YOU for your kind words!
Kelly J
Stacey, I am so glad I have found your website!! Being from Alabama, I find your recipes are so much like my Mom’s and my grandmothers. Can’t wait to try the roast recipe for my hubby and son. Stone Soup was always a childhood favorite book. Keep up the good work, Stacey. Thank you for sharing your recipes and life with us!
Awww, thanks so much, Kelly! I sure hope y’all enjoy some of the recipes! Where are you living now?
Cindy
Do you use the Regular ” Dales” or the low sodium “Dales” Thanks!!
I typically use the regular Dales, but I’m sure the low sodium would work as well.
Tina
“Stone Soup” brings to mind the days when my boys were in nursery school and each child brought in an ingredient to make Stone Soup!!
Precious! I still have some of my books from the Weekly Reader book club! I loved getting those books! Thanks for the walk down memory lane!
Thanks for sharing, Tina. I’m so glad it brought back some great memories for you.
Jackie Garvin
Loved this post and the reference to “Stone Soup”. I was introduced to that book by Captain Kangaroo! 🙂
“Stone Soup” sure holds a special place in my heart!
Debbie Strum
Thanks for another easy yet tasty recipe, Stacey! BTW…were we suppose to notice the ‘chicken’ bowl you served this ‘beef’ dish in?!!! Or was it just a coincidense? Either way, it gave me a chuckle…and a great way to start my day!!
Ha! You’ll probably notice a little humor like that in many of my photos. Just keepin’ y’all on your toes! 🙂
Ellen Dean
What about using a differnt flavor of cream soup. My niece is allergic to mushrooms so she always subs cream of chicken. My mother subs with either cream of onion or celery.
You can absolutely substitute another “cream of” soup. Onion or celery would probably be best in this particular recipe.
Taterbug
I’m not a fan of cream of mushroom soup, either. What I do is substitute a different “cream of…” soup. For this recipe, I’ll probably try cream of celery or cream of potato.
I’m with Belinda – that cupcake looks awesome, Stacey! Next post, maybe? 🙂
Stacy Hitson
I’m going to try this version soon, thanks!!!
Do you know of any substitute for cream of mushroom? That is one thing I can not stand! I’ve even tried to puree it before hand, but still manage to bite into chunks of mushrooms and it makes me want to gag!
Try this… mix the liquid stuff together and run it through a strainer before putting it on the roast and that should remove the mushroom bits. The other option would be to leave it out all together. It should work just fine without a substitution.
Belinda
I got to have some for my dinner also and it was wonderful. Stacey you also need to talk about those wonderful lemon cupcakes you baked also !!!