The best thing about a crockpot is that you can use it year-round. When I made this scrumptious meal, it was still in the high 90s here but it didn’t matter because this dish was made without having to turn the oven on.
I love a good pot roast and have tried several versions. This one rates right up there with some of the best ones.
My sister thought so too. She and her family came over for dinner and had some of this while I was still at work. She was nice enough to send me a picture of her empty plate. I guess it was that good for her!
Weight Watchers Old Fashioned Pot Roast with Gravy (recipe slightly adapted from the Weight Watchers Best One-Dish Dinners Magazine)
1 (2 1/2 lb) lean sirloin tip roast
salt and black pepper, to taste
4 russet potatoes, chopped
1 lb baby carrots
2 Tbsp tomato paste
1/2 tsp dried thyme
1 10 3/4 oz can less sodium lowfat cream of mushroom soup
1 envelope onion soup mix
Add potatoes and carrots to a 6 qt slow cooker. Sprinkle roast with salt and pepper, to taste. Set roast on top of vegetables.
Mix together remaining ingredients and whisk until combined. Pour mixture over the meat and vegetables.
Cover and cook on high for 1 1/2 hour. Reduce heat and cook for 7-8 hours.