Sunday Pot Roast stewing in it's own gravy.... Yuuuuuuuuummm

Sunday... Ahhhhhh

The day to sleep in.  The day to sit on the couch and watch football.  The day to do fun things with the kiddlings, like play on the swing set, go on a hike, have a picnic in the park... and usually a day that I try to spend at least an hour in the kitchen.  I'll experiment with a few recipes or just make a few snacks or lunches for the week.

Now Sunday's also the customary day to have a BIG meal.  It's the day my Mom always made a huge spread and we'd all eat until we were stuffed.  But she always had time to do a number of other things that day too.   I found out her secret, the crock pot.  By tossing everything in there the night before or early in the morning, the food would be ready whenever she was.  So we could have a big, satisfying pot roast and she could spend all of 30 minutes prepping it and the sides.

This recipe is similar to what she used, but is also influenced by some family members who own a ranch in Montana.  It's extremely easy.  When you're done, you'll have a roast that literally falls apart  and enough gravy to coat everything on the plate. Where possible, try to use low sodium items, because this can get a little salty.

Sunday Pot Roast

Serves 6 - Time to cook = 4 hours or overnight

2 cans Cream of Mushroom soup
2 cans French Onion Soup
1 can Beef Broth or Beef Consumme
1 package dry onion soup mix
1 cup white wine
2 cloves garlic, chopped fine
2 teaspoons thyme
3 to 4 pound beef roast, your choice of cut

Pour the soups/broths, onion soup mix, wine, garlic, and thyme into the crock pot and mix until blended together.  Gently place the roast into the crock pot.  If it isn't completely submerged, scoop a little of the sauce over the roast.  Place the lid on the crock pot.  There are two ways to cook the roast

4-6 hour method
Turn the crock pot to high.  If the roast is not completely submerged, two hours into the process, use a fork to flip the roast.  It will still cook completely if this step is not done, but the exposed area may not be as moist

Overnight Method
Turn the crock pot to low. If the roast is not completely submerged, when you wake up in the morning, use a fork to flip the roast.  It will still cook completely if this step is not done, but the exposed area may not be as moist.

The longer it cooks, the more tender the meat will be.  I try to use the overnight method whenever I can.  After you remove the roast from the crock pot, ladle all of the leftover juices into a container.  It's turned itself in a great gravy to pour over the meat or a side of potatoes.

Also, for those of you worried about the alcohol in the wine...  Alcohol vaporizes into steam at 178 degrees.  No matter which method you choose, the soups will reach at least the boiling point as you cook it, 212 degrees.  That means that all of the alcohol should cook out during the process, leaving you with the yummy taste in your gravy.  You can use cooking wine if you want, but I prefer to use the real stuff.  A Reisling from Chateau Ste. Michele or Chateau Ste. Chapelle are my choices and after you add the required amounts, you should still have a few glasses worth in the bottle to consume after you prepare the roast.

So use this recipe to have a nice Sunday dinner, but still have most of your Sunday free to enjoy yourself and your family.