3 tablespoons olive oil
12 garlic cloves, minced
4 large carrots, ½” slice
2 medium red onions, chopped
3 tablespoons kosher salt and freshly ground pepper
2 tablespoons ancho pepper powder (optional)
4- to 6-pound rump roast or bottom round roast
2 28-ounce cans crushed tomatoes
1 10.75-ounce can condensed cream of mushroom soup
Multiple shakes of Worcestershire sauce
3 or 4 drops liquid smoke (optional)
Heat the olive oil in a large soup pot over medium-low heat; add the garlic, carrots, and onions. Cook for 5 to 7 minutes, stirring frequently.
Make a dry rub from the salt, pepper, and ancho powder and massage it into the entire roast.
Turn heat up to medium and sear each side of the roast for 2 to 3 minutes.
Add the tomatoes, mushroom soup, Worcestershire sauce, and liquid smoke. When the pot just begins to come to a boil, reduce the heat to low and cover. Turn the roast every hour, cooking 4 to 6 hours total, depending on the size of the roast and the temperature of your stove. The 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.
We serve this over wide egg noodles or potatoes. Just remember not to add any potatoes to the pot if you’re packing up leftovers, as they will absorb all the gravy.