Slow Cooked Pot Roast

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. :)

Ingredients:
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.

Directions:
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.
Enjoy! :)

From this:
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To this:
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With special appearance by some beautiful vegetables:
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Complete step by step behind the cut.

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Cover with flour and rosemary and pan fry  until brown.

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I know it’s not easy to fry on all sides, but you’ll get a hang of it while you hold it upside down.

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In just a few minutes it will look like this. Swoon.

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Your other ingredients. I used 2 different types of mushroom soup just because I felt adventurous.

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Mix these ingredients in the slow cooker.

 

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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!”.

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Cover your roast in the soup mixture.

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Low cook for 8 hours.  Wait for the smell….

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.

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Beautiful baby red potatoes. Did I tell you we are growing even more potatoes this year? I can’t wait!

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Beautiful carrots.

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My celery that I still have a crush on.

 

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All cut up and ready to go!  Throw these in the slow cooker if you are cooking on low with 3 hours left.

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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.

 

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The roast will fall apart. It will be moist and full of flavor.   You will be very happy.

Have a nice dinner. :)

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