I’ve mentioned that this week is a bit more hectic than most. By being so, it’s derailed my menu planning for the week. Well, maybe I should just say that it’s SIMPLIFIED it. To me, nothing screams simple quite like a slow cooker and after buying a new ‘leaves’ scented candle, I was in the mood for fall. So simple and fall can only mean one thing…
It truly does not get any easier than this. Plus, it is literally meat and potatoes and what hungry husband (or hard-workin’ woman) doesn’t like that?
Slow Cooker Pot Roast (makes 4 entrée servings)
– 1 chuck roast (I used one that was 2.2 lbs and we had leftovers)
– 1 packet dried onion soup/onion dip mix
– 1 can cream of mushroom soup
– 3 medium onions, quartered
– 6-8 small red potatoes, quartered
– 3/4 lb (10-12) carrots, cut
*the veggie and meat amounts are not exact, so feel free to add more if you want. Mushrooms are good in this, too, but I didn’t have any.
Step one: Place the roast in the slow cooker. Pour in soup, 1/2 can water and onion packet. Set on program to low for 8-10 hours.
Step two: 2 hours before you are ready to eat, add the vegetables.
Step three: 15 minutes before eating, shred the meat (you can leave it in the slow cooker to do so) and mix contents. Cover for the remaining 15 minutes.
Serve it up, sprinkle with salt and pepper and dig in!
I did my best to make it look pretty, but c’mon, it’s pot roast. However, the taste? Mmmmmmm… comfort food at it’s finest!
What is your favorite comfort food meal?