It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is POT ROAST!

This is definitely the kind of weather that demands a pot roast. I grew up with pot roast, made with potatoes, onions, and carrots. I do enjoy that version. However, I prefer this version because it’s all about the roast, the flavor of the meat. Onions tend to turn gray and mushy when they’re cooked too long, and I prefer to use the gravy OVER potatoes. With the onion soup mix, this is an amazingly flavorful pot roast. It’s a favorite of my entire family. I also do this with chicken for a change of pace! Yum!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 672 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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POT ROAST
[Serves 4-6]

3-4 lb. boneless chuck roast

salt and pepper

3 cups water

1 pkg. onion soup mix

1 tsp. garlic

1 ¼ cup white wine

Trim excess fat. Place all in crock pot. (Cook separately from potatoes and carrots or vegetables. Use no real onions.) Simmer three hours in a stock pot OR all day on low.

To make gravy, remove meat and drain fat. Mix up thickener of water and flour. Gradually blend into drippings only enough to thicken. Serve over mashed or boiled potatoes with cooked vegetables on the side.

Happy Eating!