Recipe: Mom's Pot Roast

This is one of the best recipes my Mom taught me how to make and was one of my favorite meals growing up and is one of Kevin's and the kids favorites now. The secret ingrediant in this pot roast is pickles. I know it sounds strange, but trust me...you don't taste them and they add a wonderful flavor to the gravy. I've tried this in the oven, but have had the best results in the crock pot.

Mom's Pot Roast

2-3 slices bacon

1 t. lemon pepper

3-4 pound beef rump roast

1 can Campbells GOLDEN mushroom soup

1/2 cup chopped dill pickle
2 t. worcestershire sauce
3 medium sized potatoes (I like red potatoes with skin on)
2-3 carrots
* you will need 1 large crock pot with lid

First step is to prepare your roast. Trim off any fat that may be on the roast. Then lightly sprinkle lemon pepper evenly over the roast, rubbing in. I don't measure it, I just cover the roast lightly in the lemon pepper. Set aside the roast. In a large fry pan, cook bacon until crisp...set aside the bacon for later. With a large meat fork or tongs, set the roast down into the pan with the hot bacon grease. Cook both sides of the roast on medium/high heat until meat is browned (about 3-4 mins each side) Then set the roast down into the crock pot, setting it aside while you make the sauce.


Combine the soup, chopped dill pickle (I use a Pamp Chef food chopper for ease) and worcestershire sauce in a medium bowl.

Pour the sauce over the roast and cover. Put the crock pot on low and leave for 5 hours.

Five hours into the cooking time of the roast, it is time to add the vegies. Cut the potatoes into one inch chunks. Then peel the carrots and cut into one inch chunks. (try and get the vegies about the same size for even cooking)

Arrange the vegies around the meat and push down into the gravy. Do not over pack the crock pot with too many vegies. There needs to be enough room for everything to cook in the sauce. Put the lid back on and continue cooking or another 5 hours.

Five hours later the roast is ready to serve. The meat will be so tender it will fall apart. I chop up the reserved cooked bacon and sprinkle on top. I like to serve this with grands biscuits. This is comfort food at its best. ENJOY!

*note: If you need to leave your home and let the roast cook all day, don't add the vegies at the beginning of the cook time. The vegies will be mushy and will fall apart if they cook for 10 hours. Another alternative is to steam the vegies when you get home just prior to serving and then serve on the side with the roast, pouring gravy over the top of them. I've done it both ways.