POT ROAST with GRAVY (slow-cooker; revised)
- 1 tsp
- seasoned salt
- 1/2 tsp
- 3/4 tsp
- ground black pepper
- 1/4 tsp
- garlic powder
- 3 to 4 lb
- beef chuck or sirloin roast, boneless
- 2 Tbsp
- safflower, canola or vegetable oil
- 1 large
- onion, thinly sliced, "pole to pole"
- 1 can(s)
- cream of mushroom and roasted garlic soup (10 3/4 oz.) or plain cream of mushroom soup
- 1/4 c
- red wine (pinot noir, shiraz, etc...)
- 2 Tbsp
- worcestershire sauce
- 1 or 2 clove
- garlic, pressed or finely minced
- beef bouillon cubes
- bay leaves
**NOTE: DOUBLE FOR VERY GENEROUS AMOUNT OF GRAVY
7-8 medium idaho or russet potatoes, peeled
water to cover
1 tsp salt
6 Tbsp salted butter
1/8 to 1/4 c milk
1. Halfway fill with water, a 3 qt. stainless steel saucepan.
2. Into the pan of water, slice potatoes about 1/4 inch thick.
3. Bring to a boil over medium-high heat, watching carefully to prevent boil-over and stirring from bottom occasionally to prevent sticking.
4. Immediately reduce heat to medium-low and simmer for approximately 7 to 10 minutes, until potatoes break apart easily with spoon.
5. Shut off heat, drain potatoes and return to pan.
6. Add salt and half of the butter.
7. Using a potato masher, mash the potatoes down into the pan to make the pieces smaller. You may use a hand mixer, instead, if you are very careful to use low speed to avoid flying potato chunks!
8. Switch to hand mixer, add the rest of the butter and beat well at medium speed until it starts to become smoother.
9. While continuing to beat, slowly begin adding milk until desired consistency.
10. Continue to beat until all lumps are gone.
11. Taste for seasoning and add more salt if needed (it usually does.) Not recommended, but if desired, add pepper. Keep warm until serving. A pat of butter on top is a nice finishing touch.
12. Cover and refrigerate leftovers. Leftovers, also, may be packaged and frozen. When needed, thaw in the refrigerator and reheat in the microwave.