The crockpot might just have been invented to turn out the most tender pot roast you’ve ever had. Slow cooking makes the meat and veggies here so delicious that you might want to keep the recipe on hand for when company is coming for dinner. We think it’s so special that we serve a version of this at The Lady & Sons. And if you make it in advance, this pot roast just keeps getting better. We eat this with Buttery Stone-Ground Grits (page 25) when we get together for a family dinner.

　　

Ingredients

serves 4 to 6

　　One 5-pound pot roast, rinsed and patted dry

　　Salt and freshly ground black pepper to taste

　　2 medium parsnips, peeled and cut into 1 1/2-inch chunks

　　2 large russet potatoes, peeled and cut into 1 1/2-inch chunks

　　1 medium onion, peeled and cut into 1 1/2-inch chunks

　　One 10 3/4-ounce can cream of potato soup

　　1 bay leaf

　　

Step 1

Season the roast generously with salt and pepper. Place the parsnips, potatoes, and onion in the bottom of the crockpot. Add the soup and 1 cup of water and stir well to combine. Add the bay leaf. Place the roast on top of the vegetables.

　　

Step 2

Cover and cook on high, turning the meat occasionally, for 8 hours, or until the meat is very tender and shreds easily with a fork. Remove and discard the bay leaf. Serve the roast along with the vegetables.

　　

a bit more, y’all

Step 3

If you have the time, you can make a delicious sauce by skimming and discarding the fat from the pan juices and puréeing the skimmed juices with the vegetables. Or just serve as is.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.