MMMM, a pot roast slow cooked for 8 hours in mushroom soup. Watch as it falls apart when you touch it. Listen as your belly thanks you. The only pain is smelling this all day long as you wait for it to be done. This is delightful.
3.5 pound pot roast
2 cans of condensed cream of mushroom soup
1 package dry onion beef soup mix
3/4 cup water
flour and rosemary to cover
vegetables of your choice
Note: This will make alot of gravy, but that’s a good thing.
Cover pot roast in light flour and then add a pinch of rosemary on top.
Pan fry pot roast until it’s a light brown.
In a slow cooker, mix mushroom soup, dry onion mix and water together.
Add pot roast into slow cooker and cover with soup mixture.
Cook on low for 8 hours.
Add your vegetables to the slow cooker 3 hours before it’s done (on low).
If gravy is too thin, add some cornstarch at the end.
Complete step by step behind the cut.
Get your pot roast to the slow cooker. This is the hardest part I think. You need to transfer a very hot roast that is 1-2 feet away. Tongs aren’t going to work. I used magic, gloves, plates, forks, tongs, hopeful phrases of “please don’t fall!”.
While this is cooking..
I like to cut all my veggies up so I don’t have to do it later in the evening, so when it’s time to put the veggies in or make side dishes I can just take them out of the refrigerator al washed and cut up already.
I also roasted the red potatoes in olive oil and rosemary. Cook in the oven for 30-40 minutes at 425. They were SO GOOD.
Have a nice dinner.