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Scroll Down to order and scroll further down for RECIPE.
DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
I am a southern girl born in raised in Collard Valley in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
Tomato Pot Roast
2-3 lb. Chuck Tender Roast (or another cut)
Salt & Pepper
1/2 Onion Quartered
3-4 Irish Potatoes (peel and quartered)
1 Pack Dry Onion Soup Mix
28oz. can diced Tomatoes (use juice and all)
1 tsp. Granulated Onion Powder (optional)
2 Cups Water
1/4 Cup Flour
Olive or Corn Oil
Turn Instant Pot on Saute’ and wait until its screen shows HOT. Meanwhile salt & pepper roast and lightly flour both sides. Once the pot is hot put about 1/8 cup oil- Then add roast and close top for 5 minutes. Open top and turn roast-close and sear 5 minutes on this side. Open the lid and add your onion soup mix on top of the roast. Now put in water, tomatoes, Worcestershire, and potatoes. Add onion powder if desired. Put lid on and choose the stew/meat setting (30 min. cook time)
Serve juices over Cornbread or Rice.
CROCKPOT RECIPE: Same recipe as above except you will sear (brown) the roast in a skillet before adding to the pot. Cook for 8 hours on low.