This is another working person's recipe. Very quick and easy, delicious pot roast. And in our household, a pot roast won't be compete without some crunchy steamed asparagus on the side. This green, skinny, stick-like veggie happens to be our family's favorite! We prefer them steamed, simple and healthy, and has a little bit crunch to it. There are no perfect rules for the vegetables in this recipe. Add any veggies you may wish, as many as you want. Yet, the gravy is another winner, more so, a time saver. Make some pasta or mashed potatoes alongside topped with the pot roast sauce, you'll have an instant gravy for a perfect delicious meal!
1 (10.75 oz) can condensed cream of mushroom soup
1 (0.5 oz) dry onion soup mix
3/4 cups water or beef broth
2 1/2 to 3 pounds pot roast
1 tablespoon extra virgin olive oil
organic carrots, sliced
button mushrooms, quartered
Heat pan in medium high with olive oil. Sear meat on all sides. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water or broth. Place pot roast, carrots and mushrooms in slow cooker and coat with soup mixture. Cook on high setting for 3-4 hours, or on low setting for 8-9 hours. Enjoy!
Yield: 5-6 servings
Recipe adaptation: Allrecipes
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