The crockpot might just have been invented to turn out the most tender pot roast you’ve ever had. Slow cooking makes the meat and veggies here so delicious that you might want to keep the recipe on hand for when company is coming for dinner. We think it’s so special that we serve a version of this at The Lady & Sons. And if you make it in advance, this pot roast just keeps getting better. We eat this with Buttery Stone-Ground Grits (page 25) when we get together for a family dinner.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Season the roast generously with salt and pepper. Place the parsnips, potatoes, and onion in the bottom of the crockpot. Add the soup and 1 cup of water and stir well to combine. Add the bay leaf. Place the roast on top of the vegetables.
Step 2
Cover and cook on high, turning the meat occasionally, for 8 hours, or until the meat is very tender and shreds easily with a fork. Remove and discard the bay leaf. Serve the roast along with the vegetables.
a bit more, y’all
Step 3
If you have the time, you can make a delicious sauce by skimming and discarding the fat from the pan juices and puréeing the skimmed juices with the vegetables. Or just serve as is.
