This is a recipe a friend of mine gave me that is so tender and delicious it will have you going back for more. I serve it with rice, asparagus, and glazed carrots. I said it yields 7. but depends on how big the roast is and your portion size
- 2 1⁄2-3 lbs boneless chuck roast
- 1 (1 1/4 ounce) envelope French onion soup mix
- 2 (10 3/4 ounce) cans condensed cream of mushroom & garlic soup
- For easy clean up line crock pot with slow cooking liner.
- Add roast to crockpot.
- Place dry onion soup mix over top.
- Empty the two cans of soup in crock pot.
- Cover and place setting on low.
- Let simmer for 8 hours.
Wow! This is the simplest pot roast I have ever made! It was so tender and delicious. The only thing I did different was to add some small red potatoes, 1 small sliced purple onion and carrots with 1/2 cup water. I didn't even have to make gravy because it was all at the bottom of the pot! Thanks so much dear.
I host a weekly "Survival Cooking" Class at a continuation high school. We teach them how to cook healthy using the tools they might have access to in a dorm room, residence hotel, or studio apartment: blenders, Crock Pots, Microwaves, indoor grills. We did this recipe in class (I demonstrated how crock pot cooking is so easy and forgiving that you can add any vegetable you like to such a recipe by adding leftover mushrooms from the previous lesson). Needless to say, the roast was gone in moments. These finicky teenagers LOVED it. So did my family, when I cooked this incredibly easy dish the very next day at home.
Psalm, will you accept a review from a vegetarian:):)? I made this at my mother's house yesterday (she's 86, lives alone, and HATES to cook, which is why she's far too skinny!) I subbed a packet of mushroom gravy mix for the can of soup, and we dumped in about 1/2 cup white wine (all she had on hand)---and she called this morning to say it was the best pot roast she'd ever had. The 5 stars are from her!