Isn't this the perfect time of year for cooking comfort food? I love a good pot roast. It's so great to come home to that fabulous aroma at the end of a day. Here's an easy recipe for one. I like to brown mine in a dutch oven & then use my oven as a "slow cooker". This way I can brown the meat & use the same pot. I'm lazy that way!!! If you prefer, you can brown the meat in a skillet & then transfer it to a slow cooker. Here's the recipe:
1-2 T. vegetable oil
3-4 lbs. chuck roast
pepper (I don't use salt because of the sodium in the soups)
1 packet dry onion soup mix
1 cup of water or beef broth
1 can cream of mushroom soup
3-4 carrots, peeled & cut in chunks
3-4 potatoes, peeled & cut up
Heat the oil in a dutch oven (or skillet). Season the meat with pepper. Brown the meat on all sides.
If using a slow cooker, transfer the meat to that & continue on.
Mix the dry onion soup mix, the water or broth & the cream of mushroom soup in a small bowl. Pour over the meat. Add the carrots & potatoes.
Cover & cook in a 220 degree oven for 8-10 hours. If using a slow cooker, cook on low for the same amount of time. When finished, we like to serve this in a bowl because of all the yummy gravy
NOTE: Sometimes I leave out the potatoes & make mashed potatoes or noodles & serve the pot roast over those.
I am sharing with:
On the Menu Monday
Rock 'n Share Wednesday
Full Plate Thursday