Ingredients

• 4 pound chuck roast
• 1 packet onion soup mix
• 1 onion, chopped
• 1 large carrot, sliced
• 4 potatoes, peeled and quartered
• 2 garlic cloves, pealed and mashed
• 1/2 stick butter
• 1 cup milk
• water
• salt
• pepper

Directions - Part One

• Season the roast with salt and pepper (based on your personal tastes) and brown it on all sides in a large skillet over high heat
• Add the onion soup mix to the slow cooker along with 1 cup of water. Mix.
• Add the carrots, onion, potatoes, and cloves to the slow cooker
• Add the roast on top of the veggies
• Add enough water to cover everything
• Cover and cook on low for 8-10 hours or high for 4-5 hours

  Directions - Part Two

• Once the roast is done and the veggies are tender, take out the roast and place it on a service plate.
• Remove the veggies and garlic from the soup and mash them together, (just like you would mashed potatoes).
• Add butter and additional salt and pepper (if desired) to the veggie mash. Blend thoroughly.
• Add the milk, a little at a time, to the mashed veggies mixture until desired mashed potato-like consistency is achieved.
• Serve

 Variations

• Add 1 bay leaf and/or rosemary spring to the slow cooker before cooking and remove after cooking
• Add chopped celery to the soup and mash it into the veggie mash. (This adds some texture that not everyone appreciates)
• Fry bacon, crumble it and add that to the veggie mash before serving
• Add cheese, cream cheese or sour cream to the veggie mash before serving
• Reserve some of the veggies whole to serve along with the pot roast, and mash the remainder together

You can make  delicious sandwiches at home. Try and enjoyed them with your family or friends.

This is a delicious and exotic pizza, from Arab countries. It makes a perfect appetizer or entree. Fantastic!

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Spice up a Sunday barbie by giving your lamb cutlets a Middle Eastern touch. Sumac is a ground purple-coloured spice with a slightly sour, sharp flavour. It's available in the spice aisle of supermarkets and from specialty spice stores. The lamb can be prepared up to 1 day ahead and store in an airtight container in the fridge.

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