Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Paula Deen's Famous Roast and Creamy Mashed Potatoes
Serves 4-6
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1 (14.5oz) can stewed tomatoes, cut in to 1" pieces, juices reserved* |
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1 (10 3/4oz) can cream of mushroom soup |
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1 (1oz) envelope dry onion soup mix |
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1 (3 1/2 lb) boneless beef chuck roast |
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Creamy Mashed Potatoes |
In a medium bowl, combine tomatoes and juice, soup and soup mix.
Place roast in a 5-6 quart electric slow cooker. Pour tomato mixture over roast. Cover and cook on low for 8-10 hours or until roast is tender. Serve over creamy mashed potatoes.
Serves 4-6
NOTE: My daughter used a 15oz can of Tomatoes and Chilies from Aldi (their version of Rotel). Rotel is only 10 oz so you would probably need 2 cans of those. This is a Paula Deen recipe. It was truly outstanding with the Rotel tomatoes.
Creamy Mashed Potatoes
Serves 8-10
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1 (5lb) bag red potatoes cut in to 1" pieces |
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¾ cup sour cream |
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½ cup butter, softened |
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1 (3oz) package cream cheese, softened |
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2 tsp. salt |
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½ tsp black pepper |
In a large dutch oven, combine potatoes and water to cover. Bring to a boil over high heat. Reduce heat and simmer for about 10 minutes or until potatoes are tender. Drain well.
In a large bowl, combine potatoes, sour cream, butter, cream cheese, salt and pepper. Using a potato masher, mash potatoes to desired consistency.
Note: My daughter made half this recipe with the full recipe of the roast. This is by far their favorite pot roast recipe.