by
Wm H.
from
Ocala, FL
posted
November 03, 2009
Pop had been a cook in the Navy and had fond memories of his time there. He brought one recipe back with him, or one he had created while he worked in the chief's dining room. It became one of our most asked for dishes but I have slow cooker adaption for it, so it is a great Sunday treat. He used to make this the old way, cooking the tomatoes down, adding the herbs and other things and one day about twenty years ago he discovered Hunt's Spaghetti Sauce in a can. So this is his recipe, hope you enjoy it, in his memory. Take a four to five pound bottom round roast, and brown it in a little oil on all sides. This carmelization makes some of the flavor, so do not skip this process and then put it the crock pot. This can be done on the stove but a crock pot is really easy. Put the roast in the crock pot, add two can of Hunt's spaghetti sauce, any flavor, but the marinara was his traditional, add some additional garlic powder, a tablespoon or two of worchestershire sauce, and a tablespoon, of Gravy Master and you have it. Put the crock pot on high for three to four hours. Let stand twenty or thirty minutes before serving. Gravy may be served as is, or thickened. If you made this on stove, you probably do not need to thicken it, but the crock pot sauce usually needs thickening.Serve with mashed potatoes and peas. In our house that was the traditional meal with a green salad and chocolate cake for dessert. If you are home, my mother says to tell you to turn it every once in a while, but I do not think it is necessary. Do it if you want to tell your family that you have slaved cooking.
