Since its fall I’m bringing it back! Crock Pot Thursday’s! I did this little feature in the past but once warmer weather is here, I tend to put the crock pot away and not get it out again till fall. Since we finally had our first feel of fall temps this week I decided I couldn’t wait a minute longer to make this recipe. It is SO good. You will never make another pot roast again. I’m serious. We’ve tried and nothing just compares to the flavor in this. The best part? There’s only 5 ingredients! So easy, right?
Ingredients:
1 chuck roast(you’ll need to get the weight for the amount of people you are serving) I usually buy a 5-6lb roast and that gives us enough for 4 meals
1 package of dry onion soup
1 cup of water
1 can of condensed cream of mushroom soup
1 package smaller sized potatoes
1/2 package of carrots
Flour, if wanted
Directions:
- In the crock pot, mix together the dry onion soup mix with 1 cup of water. Add the mushroom soup and mix together. It will be a bit lumpy, but it will cook down.
- Add the roast to the crock pot, place the lid on and cook on low for about 6-8 hours. With about 2 hours or so to go, add potatoes, carrots and cook with roast until they are soft. If you work and are unable to do this, cook the potatoes and carrots before hand and just add before serving so they just warm up with the meat and soak up the juices.
- There will be a gravy, we like to add flour in very small quantities to the gravy to make it thicker. Serve the meat, veggies and pour the gravy on top!
