Semi, moms old pot roast

I haven’t done this in years but I’ve been hankering for it. I figured it would never taste the same as I remember but the technique was how I remember. It came out very good if a little sweeter than I recall. Her seasoning may have been a little different. 50 years clouds the memory. Still I was reading up on sear, not sear, what people add etc. in the end I did it just like she did.

I had a 2.3 lb beef arm roast (she always used chuck. Back when it was ACTUALLY cheap) so that might be a little flavor difference). I seasoned it with seasoning salt and cracked pepper and a little French thyme. Set it straight in the 4.5 qt crockpot on top of the sliced onion and chucked a can of diced tomatoes and juice in. Rinsed the can with about a 1/3 cup water and added that which brought the liquid level up to just staring to come up the sides of the roast. Cooked on low for about 3-4 hours, added potatoes and carrots on top, not a ton. I figured if I wanted more vegetables I’d roast extra. Cooked a total of 9 hrs from cold start low the whole time.

I thickened the juice (a good 3 cups in the end) with corn starch and I did add a half cube of Knorr’s beef bouillon to combat the sweet edge. If you like the flavor don’t bother with that part. I think it comes from the carrots. That was just right.

The Roast is just a perfect consistency and not at all dry. She always said to just use the tomatoes because the acid helped make the meat extra tender. It seems like a way different way to do it than everything I read looking around the internet. which is either a version of Mississippi or at least uses a packet of soup. So if you want to try something a little more straightforward give it a try. That’s a true 1970 Crockpot roast recipe.