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Pot roast brings memories of Sunday dinners |

Pot roast brings memories of Sunday dinners

Back in the day, Sundays were always reserved for our special meal of the week and that was always pot roast. Mama would get up bright and early to get her pot roast made along with all the trimmings, then put it in the oven to stay warm while we were at church.

This recipe is my version of her pot roast, but made in a crock pot rather than an electric skillet.


It really is a melt-in-your-mouth pot roast as it just falls apart when it’s done. I have many different recipes for beef roast and this, by far, is my go-to recipe for pot roast. You can throw in some carrots, celery, etc., but I just add potatoes to mine.

Both my grandmothers along with Mama cooked regularly in an electric skillet, from fried chicken to beef roasts.

I have one of my grandmother’s electric skillets that I use often and love it, not too many folks cook with electric skillets now a days, but it sure is handy when it comes to frying foods.

Mama’s pot roast would get a slight crust on it cooked in that skillet, which was always my Daddy’s favorite part.

Melt-in-your-Mouth Pot Roast

1 1/2-2 pounds pot roast

My house seasoning (equal parts garlic powder, onion powder and pepper … combine and store in an airtight container)

3/4 cup water

.87 ounces packet brown gravy mix

1 packet dry onion soup mix

Sliced potatoes

Spray your crock pot with a little cooking spray. Season the roast all over with some of the house seasoning and place in the crock pot. Arrange the potatoes around the roast. Whisk together the water, brown gravy mix and soup mix. Pour over the roast and potatoes. Cover and cook on low for 7 hours.

For more family recipes, please follow me on Facebook at www.facebook.com/janetsappalachiankitchen.

Category: Skillets  Tags: ,  Comments off
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