Grandpa Kline's Poppycock {Not Your Average Caramel Corn}

On Sundays in the South, our greatest meal of the day is "dinner". Now all good citizens know that this meal starts around 12:30pm and lingers on until around 2-2:30, and this was always the case growing up. We have spent many a Sunday sitting around the dinner table throwing around laughs and stories, and pondering the message from church that morning.

One of our favorite Sunday meals was roast and potatoes, and as I have grown older I have come to realize that it was a favorite for mom to make because it was simple and delicious. Using a crock pot or slow cooker simplifies life. This meal was always a hit for a large family and guests!

Sunday Roast and Potatoes 


Ingredients

• 1/3-1/2 lb roast per person eating (ie 10 guests, you would need a 4-5 lb roast)
• Carrots
• Onion quartered
• Potatoes (Klondike red are our favorite!)
• 1 packet Lipton onion soup mix

**Adjust the amounts of vegetables to accommodate the number of guests you are planning to have.
Instructions

1. Place roast in crock pot with Lipton soup mix on hi for 3 hours. (To do this, wake up around 6 to turn it on.... Key is to have it ready in the fridge over night so you can slip back to bed for a nap!)
2. After 3 hours, add your cleaned potatoes, carrots and quartered onions to the crock pot. Turn the crockpot down to medium heat and let cook for another 3.5-4 hours or until meat is tender. 

Brown Gravy

To make the most out of this meal, use the juices to make a good ole' fashioned southern brown gravy. Mix 1 part flour to 1 part water. Be sure to mix until there are no clumps in this mixture. Meanwhile, pour the juice into a dutch oven and bring the juice to a boil. Once boiling, slowly pour in the flour mixture into the broth stirring constantly. Salt and pepper to taste.

And just like that you have a three course meal! Toss a salad and throw in some homemade bread and you are set to go!

-Alli