Several of you asked if I could get Mrs. HB to share her slow cooker crock pot recipe for the pot roast she made last week. Well, we are in luck! Personally, I’ve never made a pot roast the way she describes below but after reading her ingredient list {and tasting the final product} I am totally putting this on my menu for next week.
Ingredients
3-5 pound roast
1 sweet onion, sliced
1-2 cups baby carrots
8 oz baby potatoes
8 oz mushrooms
1 15 oz can cream of mushroom soup
1 15 oz can beef stock
1 Tablespoon bacon grease
Lawry’s seasoning salt
Ground pepper
Dried parsley
Directions
Choose any cut of beef, but the fattier the better honestly because the pot roast will be more tender. There is nothing worse than a roast you have to work hard to cut!
I lightly flour and use Lawry’s seasoning-salt before I brown meat in cast iron skillet with about two tablespoons of olive oil. It was my Mom’s skillet and use it daily. After browning all the sides of the meat, I place the roast and all it’s drippings and particles in crock pot. If you have a little bacon grease in your can you may want to add a tablespoon of that as well.
Next I slice a whole sweet onion, and toss in a handful of baby carrots, some white potatoes cut into chunks or small red potatoes and 1-2 cups of whole mushrooms. Then I add one can of cream of mushroom soup and one can of beef broth or consomme. I may add a little more Lawry’s seasoning salt over the veggies. I also add pepper and parsley.
Let the whole thing cook on high for about 7 hours. When I return home I turn to low or warm until ready to serve. Hope you enjoy!
~Mrs. HB
Note from Mavis: I LOVE how she assumes we all have a can of bacon grease. 😉
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Carrie says
I keep a jar of bacon grease in the fridge. I add a tablespoon to this and that. I’ll use grease instead of butter to liven up green beans or other veggies. When I acquire too much to be consumed (I make a lot of BLTs in the summer!) I will make a suet cake for my chickens.
Thanks for the recipe! I never thought to add mushrooms to a pot roast. I hope to try it one day but without the can of soup. I’ll probably try and thicken it with either cornstarch or a rue of butter and flour.
Patty M. says
I make the suet cakes for my chickens also!
I wouldn’t use the cream of mushroom soup either as I’m trying not to use anything that has phosphates due to being on a renal diet.
Jan says
I don’t use canned soups either…here is the link to a recipe by The Pioneer Woman for homemade cream of mushroom soup!! It’s so easy and it’s soooo good!!!
http://thepioneerwoman.com/food-and-friends/homemade-condensed-cream-of-mushroom-soup/
Carrie says
Thanks! I wonder if doubling the batch of soup and freezing half would work. I’ll try it next time. I like “throw everything in” type crockpot meals so making the soup ahead of time is a must for me. If it’s too time consuming I won’t do it.
Tracey C. says
Suet cakes for your chickens? You guys are seriously so handy! What a great idea! We have tons of birds in our area and they love suet cakes!
Paula says
It’s the only time I use cream of mushroom soup. My family calls this secret sauce. Grin. No bacon grease tho.
Megan says
Hi Mavis,
This recipe does sound good, but can you confirm that it should be cooked on high for 7 hours? That’s a new one to me! normally you hear 4 hours on high, or 7 hours on low.
Just wondering,
Thanks!
Mavis Butterfield says
I’ll double check but I’m thinking with all that liquid it’s correct. I’ll check with her though.
Ginger says
I always keep a jar of bacon grease in the fridge. It’s awesome in things like refried beans, green beans, fried rice, or to cook eggs & potatoes in. I’ve also used it in place of butter for grilled cheese sandwiches. Delish.
Julia says
I have a jar of bacon grease in my fridge.
Sara L says
Yay – thank you so much – those mushrooms had my mouth watering – can’t wait to try the recipe!
Earlene says
Always have bacon grease on hand in the fridge, lots of flavors for scrambled eggs, or green beans or fried potatoes!
Alison says
Same here! It is the best fat for roasted veggies.
Pauletta says
I was born and raised in West Virginia, my mom always had an old crisco can on the stove to collect the bacon grease. I keep a dish in the fridge also. Same as the comments above, I always add some to green beans and other veggies. This pot roast recipe sounds delicious, I will be making this. Thanks!
Amy says
Me too!!! WV girl here. My MawMaw (so very country I know) always had bacon grease. I always keep mine, but I run out regularly. I use it for green beans, pork chips, chili etc. My favorite brand of bacon is Wright’s. It tastes the best, and the grease gives food the best flavor. Meanwhile, I haven’t had Crisco in my kitchen in years.
Mrs HB says
I am surprised Ms. Mavis DOESNT have a can of bacon grease .:) and yes on high . I should try it on low but there is a lot of liquid that makes a great gravey! Put over rice if you don’t cook with potatoes. Very good comfort food .
Mavis Butterfield says
I do!!!! I just think it’s funny you think everyone else has one.
Helen in Meridian says
My mom always had cans of bacon grease under the sink. She once said they saved bacon grease during WWII for the cause. I,too, have bacon grease in a jar under the sink. Got new disposal2 weeks ago and dh threw out 3 jars of bacon grease. I use mine, but don’t remember mom ever using hers. I like the flavor in lots of things.
Jenise says
I always have a jar of bacon grease in the fridge. 😉 As you say… I paid for it, why would I throw it away.
Dawn, DE says
Yep, as much as bacon costs.. save and savor every bit of it as long as you can. We don’t eat much bacon at our house, but I raid mom’s fridge from time to time for a slathering of bacon grease. It is super to use in so many things. You think you are eating meat and it is only the yummy flavor.
Carole says
You two are hilarious, I love this whole story with Mrs. HB and you doing shopping and cooking. Its the best part of my day. I can’t wait til I get the next installment!!
bobbi dougherty says
I have bacon grease in the fridge too! lol. Not sure I would get a fatty roast though. some fat, yes, but not a lot. It usually is so tender you can barely get a chunk on the fork without it falling back in the pot! yummmmmm
Tracey C. says
Ok, I want to jump on the bacon grease bandwagon! (say that 5 times fast lol!) I did not know this was a thing! My mom used to keep grease in a can ON THE STOVETOP, but that seems so gross and unhealthy…but bacon grease. Can you all tell me how to do it safely? Just in a jar then in the fridge? How long does it last like that? Any help=appreciation!
Carrie says
When you make bacon, drain the grease and any little bacon bits into a glass jar. Let cool for a few minutes, put the lid on and store in the fridge. In my experience it lasts forever. I had some grow mold when I use to store under the sink – that is why I store in the fridge now.
When I have to start a new jar I either just scrape the solid grease into the trash or make suet cakes for my chickens (just heat up grease, pour into a sandwich size container, add scratch and/or sunflower seeds, put back in fridge. Only offer when it’s cold out otherwise it will melt!) You could make these for the wild birds too. Add peanuts and the woodpeckers will love you!
Tracey C. says
Carrie, thanks for the helpful information! I can’t believe I’ve never done this, but my family is from the West and bacon fat in particular wasn’t a thing when I was growing up. Crisco was pretty familiar however! 🙂
KAYTHEGARDENER says
Could Mrs Dash’s non-salt flavoring be used instead of Lawry’s flavoring salt? I am on a restricted salt diet…
Mavis Butterfield says
Yes!!
Mrs HB says
I second that ! Nothing for me is set I stone . I should be on a low sodium diet as well ! I will try it next time . Thanks for the suggestion!
Lauralli says
When I was growing up (in the deep south) a “can” of bacon grease was always kept out at room temperature. They even had little metal cans with a lid that had “grease” stamped on it–you can find them at antique stores. Of course I still keep bacon grease (but have never thought about adding it to a roast–can’t wait to try it!) but I keep mine in the fridge like others commenting. You’ll want to pour it into your container while it is still quite warm because it will solidify somewhat even at room temperature. I have no idea how long it lasts–forever? I use some and then add more, use some, add more…continuously.
Julie says
What does HB stand for…and HH when referring to your husband?
DebbieB says
HB is Mrs Hillbilly and the HH is Mavis’s handsome husband!
Julie says
Ahhhh…thank you Debbie!
Lace Faerie says
Me, too. I have a pint jar of bacon grease in my fridge! Makes things pretty tasty, especially field egg sandwiches!
Lace Faerie says
Darn you, auto correct! Fried eggs, fried! Not field. Sheesh!
Tracie H says
Hahahaha! Thanks for correcting that, I was just about to ask what a “field” egg sandwich was! Sounds interesting though. I agree about auto correct!
Laurie says
Ditto on the bacon grease in the fridge! My grandmother also had the container and lid (and a strainer!) that she kept near her stove.
Carolina says
Wow, that was a “two-fer-the price of one”—a great recipe AND a walk down memory lane. I had not thought of saved bacon grease in years. But my mama (born in 1914) was from the Deep South (southern Alabama) and when I was growing up in The Swamp (Washington, DC) we ALWAYS had a can of bacon grease. Now I only use turkey bacon, and there does not seem to be much grease left over after cooking it.
Kara says
Who doesn’t keep a can of bacon grease? It’s like manna from heaven.
Amen.
Tracie H says
Yep, always have some bacon grease in the fridge. Liquid gold, or solid gold!
Julie P says
Well somewhat later I’ve joined this discussion, knew I had seen a recipe for pot roast in the slow cooker over winter last year when we were away and I’m trying it today. It’s in the pot now. Really looking forward to it, no mushroom soup, but mushrooms and my own sauce. We don’t have your seasoning here but have amended and used some of my own seasonings. Bacon grease, I hadn’t thought of this for years. My mum always had a white pint bowl in the fridge which she added all kinds of grease to not just bacon! And she spread it on toast for us, shock horror! A little pepper we thought it was amazing. I’ve never saved bacon grease, the sort of bacon we have here seems to have little or no fat these days. We are all trying to be or made to be by market forces, more healthy. Still have a muffin top so not really doing me too much good!
I can’t remember how I found your blog Mavis but it’s the highlight of my late evening or very early mornings your other readers are a delight. Thank you