Now that the weather is getting cooler, I like to make this easy and tasty pot roast in my crockpot. I love using my slow cooker – it basically does all of the work for me once I’ve added all of the ingredients. This recipe is simple and the golden mushroom soup is awesome as a base for the gravy. Comfort food at its best!
- 3 lb. chuck roast (I actually used a beef round sirloin tip
roast this time, but prefer the chuck)
- 1 tablespoon Canola or vegetable oil
- 2 cans (10 oz. each) golden mushroom soup (I use Campbell’s)
- 1 package dry onion soup mix (I use Lipton’s)
- 1 cup good red wine (don’t use what you wouldn’t drink)
- 4 white potatoes, cut into quarters
- 1 sweet onion, cut into quarters
- 3 stalks celery, cut into 1-2 inch slices
- 1 cup baby carrots
- Fresh ground salt and pepper, to taste
Turn on the crockpot to its high setting.
Salt and pepper the roast. Heat the oil in a large skillet and brown the roast on all sides. Transfer the roast to the crockpot.
Whisk together the golden mushroom soup, dry onion soup mix and red wine until smooth. Season with the salt and pepper. Pour the mixture over the roast. Cook on high for 2 hours.
Add the veggies, and continue to cook on high for another 3-4 hours, until the potatoes and roast are fork tender.
Serve this roast with some crusty bread (this time I made some garlic-cheese biscuits from a mix that were actually quite good) and a glass of nice red wine.
I like to use the leftovers to make a pot roast sandwich – pile the meat and some of the onions on a toasted roll for a delicious lunch!
Eat, drink and be merry!