Honey’s Pot Roast

Honey (#1) was Michael’s Mom (Honey was what her grandchildren called her) and she passed away 17 years ago. I was incredibly fortunate to have a Mother-In-Law who I adored! I know that I will never be the cook she was, but it try my hardest to replicate the meals that Michael loved most.

I also enjoy using her antique platter and napkins when making her roast. It makes me feel like she’s still with us in some small way.

Serves
Prep Time
Cook Time
Total Time

Ingredients

  • 4-5 lb Chuck Roast
  • 1/4 Cup Olive Oil
  • Salt and Pepper to taste
  • 1 pack Lipton onion soup mix
  • 1 Stick salted butter
  • Carrots (optional)
  • Celery stalks (optional)
  • 3 Bay Leaves
  • 1/4 Cup all purpose flour
  • 1/4 Cup Heavy Cream
  • 2 Cups Water

Instructions

  1. Salt and pepper chuck roast to taste. Heat olive oil in large pan and sear roast on both sides. Place roast in crockpot. Add carrots and celery in the olive oil and roast drippings, sear and add to crockpot.
  2. Add water, 1/2 of butter and soup mix to the crockpot.
  3. Set crockpot to on low and leave it alone for 6-8 hours.
  4. Melt 1/2 stick butter in skillet on med heat and had flour.  Stir constantly until lightly brown and paste-like. Add to crock pot and wisk into the drippings. Add heavy cream and let simmer another 15 minutes.

The Potatoes (Michaels favorite part)

Cut potatoes of choice in chunks, place on baking sheet, salt and pepper to taste, drizzle with olive oil and bake on 375 for 30-40 minutes until browned and little crispy.