I know it's been a while since Matt or I posted something for you guys, so here's a really good, simple and inexpensive recipe for a crockpot-cooked roast just like mom used to make.

Ok, well, not quite just like mom used to make. :) If it was just like mom used to make, it would be Taste Mafia, now, would it? But this is based on mom's recipe, just taken to the next level. That ultimate, delicious level.

Purchase your preferred type of roast. Thanks to Mr. Brown, we know that roasts come from the rib, loin, tenderloin, parts of the rump and inside round. I personally prefer a bottom loin roast. 

Prepare the roast. Mom likes to mix up some water and flour in a frying pan and sear the roast in it. I don't do that because it makes the outside of the roast cook too tough.  By preparing, I mean tenderizing. In a large bowl, mix together a cup of kosher or sea salt (not ground!), half a cup of italian seasoning mix (rosemary, thyme, parsley, oregano, marjoram, etc). Yes. I said a cup. In fact, that might not be enough. Trust me on this. Rinse off your roast, pat it dry with heavy-duty paper towels and then drop it in the bowl. Coat the roast thoroughly with the salt and seasoning mixture. Make sure it is coated heavily - you may need to add more salt depending on the size of your roast. Now, most importantly, let it sit for at least half an hour! Like Jaden says - the meat should resemble a salt lick! Now. What this is going to do is pull the moisture out of the meat. You know that, right? But it's not going to dry it out. After a few minutes, the outside level of the meat is going to be wetter than the inside, and the meat is going to pull that moisture back in - along with the seasoning, which has now been diluted into the water. After 15-20 minutes, the inside and outside moisture levels will be just about equal, and the moisture and seasoning will be flowing in and out of the meat. Now, because of the size of the meat, it's going to take longer. The bigger the roast, the longer equilibrium is going to take.

Get your crockpot out and turn it on low. In the crockpot, mix up two cans of cream of chicken soup (Note: I don't do mushrooms, but you could use cream of mushroom if you're a mushroom fan). Wipe off the roast after the time's up on that, and the crockpot should be warmed up. Drop in the roast and put the lid on. Cook on low for 6-8 hours. After about 3 hours, if you want, you can add some potatoes and carrots...I prefer mashed potatoes with my roast, though..but that's another post. Again, larger roasts may take longer, and times are dependant on your crock pot. Also, turn the roast at least once midway through cooking. IMPORTANT NOTE ON COOKING TIMES: Some roasts may take as little as 3-4 hours. Check your roast after 3 hours for temperature and feel!

Once everything is said and done, pull the roast out, put it in a glass dish, and tent lightly with foil. If you cooked the roast to pure perfection, it will fall in half as you remove it from the post. Admittedly, I've only accomplished this twice. But I strive for it, every single time. :)

Also remove the potatos and carrots if you added them. Pour the soup into a saucepan on the stove, add about 2 tbsp of flour, and heat over medium heat stirring very frequently. This is your gravy right here. If you like a thicker gravy, add flour 2 tsp ever 3-4 minutes of stirring until it reaches desired thickness. And remember,  the gravy will thicken more as it cools.

Bowl up the gravy, slice up the roast, serve and enjoy!