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Tuesday, November 8, 2011

Easy Pot Roast

I love pot roast, especially when it is one of the easiest dishes I make.  The following is a tried and true, handed down recipe from my mom.  I prefer cooking the roast in the crock pot, my moms method was cooking it in a roasting bag.  Both work great and the results are the same delicious, fall apart roast.

Pot Roast in the Crock Pot


2-3 lb pot roast, completely thawed
1-2 onions
Potatoes, skins washed or peeled
Baby carrots
1 can of cream of mushroom soup
1 packet of onion soup mix or 2 tbls.
1/4 cup of water


Place roast in a 4 or 6 quart crock pot.  Cut onion into thick strips and add to crock pot. Cut washed peeled or unpeeled potatoes in half and place in the crock pot.  (I prefer to leave the skins on my potatoes but you can peel them if you prefer.) Add desired amount of baby carrots to crock pot.

Mix together the cream of mushroom, onion soup mix and water. Dump soup mixture over the meat and veggies.  Cook on high heat for 4 hours or on low heat for 6 hours. The cream of mushroom and onion soup mix make a wonderful gravy to serve over your meat and potatoes.

Really there is a roast under all those veggies.
This recipe is great because you can use as many carrots,
onions and potatoes as your crock pot can hold. 

Alternate cooking directions:
Place roast and veggies in a large roasting bag. Place in casserole dish.
Follow directions for roasting bag found on the box. Cook at 350 for 3-4 hours.

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