Pot Roast (Chuck & Chicken drums)

A warm flavorful dish that you spend more time prepping than cooking! The best part is the prep time is very low. This slow cooker dish is great and simple to throw in a crock-pot when you wake up early in the morning and leave to work and your arrival home will be aromatic and everyone will be antsy for dinner! This dish is great with whipped mash potatoes, but as with every other non-Asian dish I cook, I love to eat this one especially with rice. The gravy this dish makes on its own in the crock-pot is just perfectly right for rice gravy.  Just thinking about it makes a stomach growl… at least mines.

Ingredients:

 2 stalks of celery (diagonally sliced)

1.5 c of baby carrots

1 Medium onion (chopped)

1 Large Potato (peeled and diced to bite size pieces)

1.5 lb Boneless Chuck Roast

4 Chicken Drums

1 Can of Cream of Mushroom

1 Can of Cream of Chicken (with Herbs)

1 packet of Lipton’s Onion Soup Mix

½ tsp Dried Sage

½ tsp Dried Thyme

Emeril's Original Essence (seasoning)

2-3 Tbspn Cooking Oil

Flour (optional)

Marinate drums and chuck with Emeril's Original Essence for and hour or more. Turn crock-pot on low and add in a packet of Lipton’s Onion Soup mix, sage, thyme, Cream of Chicken and Cream of Mushroom. In a Pan heat the oil on high heat. Add the chuck and chicken to brown and sear. Leave the meat in the pan for 2-3 minutes on each side. Once all sides have become a golden brown and chicken skin has become slightly crisp transfer all to the crock-pot. Add the vegetables right after and leave pot on low for 8-9 hours (high for 4-5 hours if short on time) If cooking on low and you prefer vegetables not to become extremely soft, then the vegetables should be added 4 hours after the meat has been cooking. When the cooking time has finished and the gravy is too thin, mix about 2 tablespoons of flour in water and mix in pot. Do this until the desire consistency of gravy is achieved. Serve with your preference of side.