I give credit to Japan-Bases.com for this recipe, though I just made a couple of changes. The original recipe involved wrapping the beef pot roast with an aluminum foil and baked in the oven at 300 degrees for 3 hours. My wife doesn’t eat beef, so I used pork. And, I used a slow cooker instead, so that the meat captures the flavor. Also, adding a “Magic Sarap” flavor enhancer is optional.
This recipe is memorable because I made it during Pope Francis’ election to papacy. Have fun!
Slow Cooked Pot Roast
Ingredients: pot roast, Cream of Mushroom, Onion Soup Mix, onions and veggies of your choice (optional).
Baste the roast with a can of cream of mushroom.
Cut one large onion crosswise into 4 parts and arrange them on the base of the cooker pot. Place your cream-covered roast on top of the onions.
Sprinkle the onion soup mix. I used two packs.
Add Magic Sarap to enhance flavor (may be available at your local Filipino or Asian market). You can also sprinkle this on the meat first before basting it with the cream of mushroom. This is purely optional.
Add cubed bell pepper.
Place them around the side of the roast.
Set to Low and cook for 6-8 hours (or High for 3-4 hours).
This is the result (seasoned side).
This is the inner portion of the cut.
Another suggestion is to place the vegetables (except the onions) about 2 hours before it is done cooking, so that they are not over-cooked. You may also inject some flavor or seasoning inside the meat.
Let me know what you think!