- Beef roast (I wait until they are on sale and can usually get them for a good price–then put them in the freezer for those cold fall/winter days).
- 6-8 potatoes–peeled and cut in half
- 2 medium onions–cut in quarters
- carrots–(I use the baby carrots but you can use whole ones and just cut them down.)
- I packet of French onion soup mix
- 1 can of cream of mushroom soup
I salt and pepper the roast and put it in the frying pan just to brown all the sides. I put the roast, potatoes and onions in the crock pot. Mix the French onion soup mix, mushroom soup and about 1/2 cup of water together and pour it over the mixture. Cook on high for about 4-5 hours or on low for about 3-4 hours. I add the carrots usually the last hour so they don’t become mushy.
The smell in the house is wonderful. I usually make bread in the bread maker to go along with it. My neighborhood is usually drooling from the smells that are coming from my house. My family likes to add horseradish to their serving of pot roast on their plate and the gravy/juice in the crock pot we put on our potatoes. There is always leftovers–either for pot roast sandwiches or just warmed up in the microwave or fried on the stove.
My sister use to make this when I was younger. When I smell it cooking in my own house–it gives me the “home sweet home” feeling.
Submitted by HBHW reader Barb in Vermont
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