Driving home on snowy roads. Trudging through the slushy snow walkway to the back door. Juggling multiple bags and keys at the door. Noticing that the door is warping from the dripping icicles. Pushing my way inside to find out with one whiff that Murph’s done it again. Dropping my heavy coat, I’m smiling all the way to the kitchen.
What a wonderful way to say welcome home.
Murph’s Snowy Day Pot Roast
4-6 lb. rump roast or bottom round roast
12 cloves of garlic, minced
2 medium red onions, coarsely chop
3 tablespoons olive oil
4 large carrots, ½” slice
3 tablespoons Kosher salt and freshly ground pepper
2 tablespoons Ancho pepper powder (optional)
2 medium cans of crushed tomatoes (28 oz.)
1 can cream of mushroom soup
Multiple shakes of Worcestershire sauce
3-4 drops liquid smoke (optional)
- Heat a large soup pot at medium/low; add olive oil, garlic, carrots, and onions. Cook for 5-7 minutes, stirring frequently.
- Dry rub the entire roast with ample salt, pepper, and Ancho pepper powder.
- Turn heat up to medium and sear each side of the roast for 2-3 minutes until completely seared.
- Add cans of crushed tomatoes, mushroom soup, Worcestershire, and liquid smoke. When the pot just begins to come to a boil, set the temperature on low and cover. Turn roast every hour, cooking in total 4-6 hours (depending on the size of the roast and the temperature of your stove). Pot roast is done when it can be pulled apart with a fork easily. You may add some water or broth if the liquid level drops too low before the roast is done.
- Serve hot over wide egg noodles or potatoes. Do not add any potatoes to the pot to store as leftovers, as they will absorb all the gravy.
Enjoy, and stay warm!