Despite it being nearly a heat wave today in Chicago – it should get up to 68(!!!) – it’s supposed to snow again on Sunday. Lolz? Ugh! The good news is that I still have one more heavy, meaty, hearty meal to share with you for one more (*fingers crossed*) cold day. This recipe is sentimental to me because it’s inspired by my Nana’s Italian steak recipe.
Here is my Nana and I back in the day:
Unfortunately she passed away some time ago – but she was such a big personality, I feel like I remember our conversations like they were just yesterday. Her hair was always perfectly done and she was always “dressed up” – I never, ever saw her in pants and she wore a brooch nearly every day. They just don’t make ’em like Nana anymore. ❤
So what prompted this post was a completely bizarro moment when I suddenly remembered my Nana’s Italian steak recipe. I made a mental note to ask my Ma if she had the recipe so she could send it to me. No kidding – never even chatted about it, and lo and behold, my mom had put the original recipe card in the mail to me…just days after I had the memory of it. What kind of BANANAS craziness is that?
After reviewing the recipe, I decided to put my own spin on it and turn it into a pot-roast served over mashed potatoes. It was a hit, so I’m excited to share this easy + tasty Nana-inspired recipe with y’all!
Cook time: 6-8 hours
2.5lb chuck roast
8 oz sliced button mushrooms
1 chopped green pepper
1 chopped onion
3/4 cup chili sauce
1 tbs worcestershire sauce
1 tsp garlic salt
1/2 tsp salt
1/4 tsp ground black pepper
*optional 1/4 cup sliced green olives, because Dave thinks this is weird, but I think it’s delicious.
Also make about 4 cups of your favorite mashed potatoes! Need a recipe? Here ya go!
First, turn the crock-pot onto the low setting. Then mix the chili sauce, Worcestershire sauce and garlic salt together in a small bowl and set aside. Salt and pepper the roast, and place in the crock-pot. Toss in the sliced mushrooms and the chopped green pepper and onion. Pour the sauce over the chuck roast and veggies, then set it and forget it!
The roast can cook on low for up to 8 hours, but can be ready in as soon as 6, depending on the size of the roast. It’s ready when it’s tender and falling apart. Before serving, make a big old batch of your favorite mashed potatoes. Then, remove the sauce from the crock-pot and put it through a fat separator, saving the sauce from any fat.
Serve the roast and veggies over a heap of mashed potatoes with a spoonful or two of the sauce. I also just threw the olives on top at the end since Dave didn’t want any – I promise it’s good, try it! YUM. I think Nana would be proud! 🙂