We had this pot roast for dinner last night, and I thought I would share the recipe today for anyone who is new to using a slow cooker (Crockpot) or just needs a really, really good recipe for pot roast. This our absolute favorite slow-cooker recipe. Actually, it is one of our favortie recipes period, the whole family loves it. I got this simple, delicious recipe from my mother-in-law, Mary, years ago and eat it quite often.
1 roast (shoulder, chuck, etc.)
1 can cream of mushroom soup
1 envelope of onion soup mix
optional: 6-8 scrubbed and quartered new potatoes
optional: small bag of baby carrots or about 6 peeled and chopped carrots
Place roast in bottom of slow cooker. Dump onion soup mix and cream of mushroom soup on top. Throw in potatoes and carrots, if using. Cover and cook on low 8-10 hours. That’s it! No additional liquid is needed, the beef juices make a wonderful gravy on their own with the soup.
We like the fresh veggies in there, and I’ll often serve it with a side of rice (cooked in my steamer with a delay timer, so I can get it all set up in the morning and then not worry about it till it’s dinner time, and it’s all done!). My husband prefers I serve this with mashed potatoes, as the juices make an excellent gravy for the mashed potatoes, or rice. You can certainly use pantry mashed potatoes and canned carrots with this. In fact, if you keep the soup, soup mix, instant potatoes and can carrots on hand in your pantry, all you would need is a roast in your freezer as a long term “emergency” meal, as long as you have a day for the roast to defrost in the fridge.