Sunday dinner this week was a team effort, pairing my pot roast with Samm’s unbelievably creamy “Wallpaper Paste” mashed potatoes. And so here are two recipes for you!

Slow Cooker Pot Roast
INGREDIENTS:

  • 1 4-lb. Pot Roast, well marbled, cut into chunks
  • 3–4 large carrots (or two ENORMOUS carrots, like I used)
  • 1 parsnip, peeled and cut into chunks
  • 1  turnip, peeled and cut into chunks
  • 1 medium onion, sliced thick
  • 1 package baby bella mushrooms
  • 4 large cloves minced garlic
  • 12 oz. (approx 1 can) beef broth (reduced sodium or a natural brand)
  • 1 small can Cream of Mushroom soup
  • 1 packet Lipton Onion Mushroom soup mix
  • 1/4 cup flour
  • Penzey’s Krakow Nights seasoning, to taste

Line bottom of your crock pot with the carrots, parsnip, turnip and garlic. You can use potato too, but since I knew this would be accompanying mashed potatoes I kept them out. Pour cream of mushroom soup and broth on top.

Mix onion soup mix with the flour; toss meat to coat, then layer meat on top of vegetable/soup mixture. Top with onions and mushrooms.

Cook on high for 5 hours, low for 8–10 if your crock pot can handle it. When about an hour is left to cook, add the Krakow  Nights seasoning. 

For a thicker gravy, spoon out the juices into a saucepan and mix with a cornstarch roux.

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Samm’s Wallpaper Paste Mashed Potatoes

  • 6 russet potatoes washed and half way skinned and cut into evenly sized pieces (about 1 inch wide)
  • Boil
    a big pot of water. Once the water is at a rolling boil add the
    potatoes. Cook for about 10-12 minutes or until potatoes are soft.
  • Put hot potatoes into the food processor. Add about a 1/4 cup of
    milk and a 1/4 cup of butter (or more butter if you like). Add salt to
    taste.
  • Pulse the food processor making sure you get the majority
    of the lumps. It’s done when the potatoes are smooth and sticky. They
    should stick to your spoon when you turn the spoon upside down. You can
    add more or less butter/milk depending on how you like it.
  • A trick I like to do is during the last 3-4 minutes of the potatoes
    cooking time I add some garlic powder and fresh chopped garlic to the
    boiling water. It adds a nice garlic flavor that’s subtle and not too
    strong.

These were the perfect complement to the stew; I’ll definitely make this recipe again!