The results of this pot roast were entirely accidental. Be warned, it’s fatty and oily and greasy… But that’s the best part about it! I love this stuff best over rice with a nice cup of hot tea and some steamed veggies on the side. It’s a perfect winter meal, though you may like it so much that you want to make it year-round. And, honestly, what’s not to like about something you can toss into the slow cooker and have ready at the end of the day? Not only that, you can even mix everything together, cover it, stick it in the fridge, then put it in your slow cooker the next morning!
A cut of pot roast, about 4-5lbs (pre-cooked weight)
2 (two) cans of cream of mushroom
1 (one) can of beef broth
1 (one) yellow onion, cut into medium wedges
2 (two) medium Idaho potatoes, cut into chunks
2 (two) handfuls of baby carrots
1 (one) package of dry onion soup mix
1.) Mix the cream of mushroom, broth, dry soup mix, and half-a-can of water in your slow cooker’s pot. Use the cream of mushroom’s can to measure out the water.
2.) Lay the pot roast in the mixture and then flip it over to coat both sides.
3.) Layer in the onions, potatoes, and carrots on and around the pot roast.
4.) Cook on your slow cooker’s low setting for about 6-8 hours. (One time, I let it cook for a good ten hours and it was divine!)
5.) Remove the pot roast from the cooker and shred the meat. Add the meat back into the cooker, stir, then allow to cook while covered for another 30-45min before serving.
Mommy Jenkins!! 