Wednesday, March 16, 2011

No-Fail Potroast

1 - 2 or 3lb beef pot roast of your choice
(I prefer chuck roast)
1 - 10.5 oz can Cream of Mushroom Soup
1 -packet Lipton Onion Soup Mix (dry)
Vegt. or Olive oil or pan spray (to sear the meat)
salt and pepper (to taste)
Carrots & Potatoes

Rinse the roast with water and pat dry with paper towels. Sear meat on stove top before adding it to the crock pot. Add a little oil to a fry pan (vegt. or olive oil) or use cooking spray . Salt and pepper your roast. Bring the heat up and really get that pan hot. Add the roast and let it sear for about 5 minutes. Then flip it over and sear the other side. Add roast to the crock pot.


Mix the onion soup mix and cream of mushroom soup. Pour over roast. Cover and set slow cooker on low and cook for 6 - 7 hours. Turn pot roast over about half way through cooking time.


About a hour before the roast is done start to prepare the carrots and potatoes. Peel carrots and potatoes and cut into pieces. Par-boil veggies for about 8 - 10 minutes in a pot of water before adding to crock pot. That way the veggies cook all the way through and they are not mushy when the roast is done. Drain the water off the potatoes and carrots. Remove roast to a plate and add veggies to the crock pot the last hour of cooking. Replace the roast on top of the veggies. Season with a bit of pepper and cover and cook the last hour.


The meat just falls apart and this recipes makes it own gravy. This is so wonderful the next day for roast beef sandwiches, or in flour tortillas or just warmed up and served with some rice.
Recipe from: Tina at Mommy's Kitchen Thanks, Tina! 

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