Slow Cooked Pot Roast

Food for the Soul, Happiness is homemade, Home Cooking, Home made, sunday dinner

Cooked with love? …. in a large electrical pot. Lol. A little morning prep work, place everything into the cooker, clean up & set a timer. Go to work, run errands, play with the kids, your fur babies, exercise, go brunching or whatever your heart desires. Low & slow eight hours later, an amazing delicious meal that may look fancy but didn’t require much of your time. That’s what I call a wonderful dinner! 

I have cooked this meal over the years with different ingredients, chuck vs rump, red wine vs no wine, worcestershire & Dr. Pepper soda at one point.  My suggestion is try what you like …it’s all about your taste preference : ) 

Note: I make a bowl of mashed potatoes as well. My Mom used to include mashed potatoes with this meal and my Dad is the one who taught me how to make mashed potatoes. 

#sundaydinner #cookedwithlove 

Ingredients: 2 lbs baby carrots – 3 russet potatoes, peeled and cut – 3 to 4 lbs rump round roast – 1/4 sweet or yellow onion, sliced – 2 sticks; ribs of celery 

This is my Grandmom’s recipe — I can hear her southern accent calling it “slaw”. Her laugh was contagious, stories were funny and her slaw was a tradition passed down.

I love a side of good coleslaw with seafood, ham, burgers, ribs (anything barbecue) and Thanksgiving dinner. For our family, Grandmom’s slaw became a holiday tradition!  I sat with my Mom and Grandmom shredding an enormous amount of cabbage & carrots the day before Thanksgiving….for years. 

Grandmom always added raisins. My older sister disliked having raisins combined so we made a separate bowl without too. It wasn’t until years later, I realized everyone’s idea of dressing does not include mayonnaise.

I find myself shredding a small portion throughout the year for home made happiness on the side. Serves 4-6 people, depending on portion. This recipe is definitely creamy with a slight crunch. 

#southernslaw #tradition #sidesalad 🥕

Ingredients: 

  • 1 medium cabbage head, shredded
  • 1 1/2 to 2 fresh carrots, shredded
  • 1 1/2 cups mayonnaise
  • 2 teaspoons distilled white vinegar
  • 2 tablespoons sugar
  • 2 ounce small box of raisins, optional

Directions: 

Remove outer layers of cabbage. Cut into 4 pieces. Shred cabbage (watch your fingers), place into medium/large mixing bowl. Rinse and peel carrots, shred and combine with cabbage. In a small bowl, combine mayonnaise & vinegar stir and then add sugar. Mix well. Pour dressing over the cabbage and carrots, stir together. Allow to refrigerate for at least 1 hour. 

Optional: for extra creamy coleslaw, allow to marinate overnight.

Food for the Soul, Happiness is homemade, Home Cooking, Recipes