Too dry.
No flavor.
No thank you.
But then in my early 20's I was given a slow cooker from my now husband's grandparents for Christmas. I had never used one, neither had my mother. So I took to google to find out what this new fangled discovery was. This recipe was one of the first I stumbled upon, though I don't remember where. At first the very words "pot roast" made me want to keep looking, but for some reason I gave it a try. And ya'll-life was changed forever. All of a sudden I loved pot roast, I wanted pot roast for breakfast, lunch and dinner, pot roast deserved a cape and a new name of super pot roast.
Not only is this a life changing pot roast, it couldn't be easier. It only has 3 ingredients (unless you count water) and you can easily throw it together in under 5 minutes. Also, one of my very favorite things about it is it makes its own gravy that is so insanely good I have been known to lick the plate more than once to get every last drop. This not only makes it convenient, but also more moist and flavorful as it cooks in this delicious gravy all day. Here's what you'll need.
3-4 lb. pot roast (this one was an arm roast)
2 cans cream of mushroom soup
1 (1 oz.) packet dry onion soup mix
1 1/4 cup water
In a slow cooker mix together everything except the roast.
Place pot roast in slow cooker and coat with soup mixture.
Cook on high for 3-4 hours or low for 8-9 hours.
When it's done it will fall apart perfectly. I have put in carrots and potatoes before for the last hour or 2, but we eat a lot of carrots and potatoes at my house-we're kind of pigs. Because it seemed we could never fit enough in the crockpot with the meat we usually just bake them in the oven separately.
Printable version found here!
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Oh yum. I'm not very good at the roasting thing, either. I'll have to give this one a shot. I haven't really tried cooking with my slow cooker, but I'm beginning to think it will really simplify things. ;)
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