Recipes

Pot Roast:
1 Shoulder Roast (the size and type may vary based on the size of your Crockpot and family)
1 Packet of Lipton’s French Onion Soup Mix
3-4 Large Baking Potatoes
1 Yellow Onion
3-4 Carrots (cut how your prefer)
2 Cups of Water (you can use Beef Consume soup for a stronger taste)
¼ Cup Worcestershire Sauce
Hot Sauce (to taste)
1-3 Tablespoons Stone Ground Mustard (this is something I keep on hand but any mustard will do)
1 Tablespoon of BBQ Sauce
2-3 Tablespoons Grill Seasoning or rub (I use Emeril’s Essence – I buy it but you can make it at home too. The recipe is on Google)

Place water, Worcestershire, hot sauce, mustard, BBQ sauce and grill seasoning in bottom of Crockpot and mix together. Place roast on top of mixture. Surround roast with carrots and potatoes. I cute my onion into rings and lay them on top because my family doesn’t like onions but we like the flavor. Cook for 6-8 hours on low. If you would like more of a gravy as your sauce, you can also include a can of cream of mushroom soup. You may also pour up your sauce into a pan on the stove and add a tablespoon of flour and (1/2 cup to a cup depending on the amount of gravy you want and thickness that you desire) milk or heavy cream and then pour it over your roast and potatoes and serve.