This recipe is my only claim to fame! I submitted it, and it was published in the March/April 2009 issue of the Cooking with Paula Deen magazine. It received a whole page picture of this roast served atop some butter laden mashed potatoes. What could be better!
I remember my mother calling me to tell me my recipe was in the magazine. I didn’t believe her at first. It had been so long since I had submitted it that I had forgotten all about it. When she read my name and what I had said regarding the recipe, I finally did believe her. I rushed home to find my own copy of the magazine and sure enough, there was my recipe. What a thrill!
I ironically called it My Famous Roast when I submitted it to the magazine. The reason was not that I expected the roast recipe to get published. It was because I felt the roast was already famous! My family more than once had gone over to a friend’s house for dinner only to find that they were serving my roast. We would weave our way through the avenues of who had given the recipe to them and would always chuckle to find out the path the recipe had taken.
I hope you enjoy this recipe. It is as simple as it is yummy. It truly is a famous roast in more ways than one.
|MY FAMOUS ROAST
1 (14.5 ounce) can stewed tomatoes, cut into 1 inch chunks, juices reserved
1 (10.75 ounce) can cream of mushroom soup
1 (1 ounce) envelope dry onion soup mix
1 (3.5 pound) boneless beef chuck roast
In a medium bowl, combine tomatoes with juice, soup and dry soup mix. Place roast in a 5 to 6 quart electric slow cooker. Pour tomato mixture over roast. Cover, and cook on low for 8 to 10 hours or until roast is fork tender.
This roast is best served over mashed potatoes. You can also add mushrooms and serve over rice.
It is OK to double this recipe, but if you do, drain the juice off of the tomatoes. If you do not, it will make more of a soup out of your roast rather than a gravy. I know this from experience.