The weather dropped to the 90’s this weekend so it had me thinking about fall weather and what I’ll be cooking when that time comes upon us. So I pulled out my slow cooker and whipped me up a nice, simple pot roast.
Slow Cooker Pot Roast (recipe adapted from Allrecipes)
2 cans 98% fat free condensed cream of mushroom soup
1 package dry onion soup mix
1 cup water
5 1/2 pounds pot roast
6 red potatoes
Celery, diced into 2-3 inch long pieces
Salt and pepper, to taste
* Note: add carrots as well
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast, potatoes and celery (and carrots if you remember to buy them) in the slow cooker. Season with salt and pepper. Coat with the soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.