I decided that if it was going to rain, I was going to make some rainy day foods. What's better than listening to the pitter-patter on the roof while you've got a delicious pot roast cooking in the slow cooker? It's delicious and low-fuss, which means I can spend my day making cookies, scrapbooking, cross stitching, and watching movies instead of worrying about dinner.
I went to the grocery store last night to buy all of the ingredients so that I could get up early and put everything in the slow cooker. When I woke up this morning, I laid in bed thinking how wonderful my pot roast was going to be. Then it hit me...I bought all of the ingredients except the roast! Haha!
One more trip to the grocery store later, I've got my roast, it's in the slow cooker, and I'm enjoying my lazy rainy day. If you are having "typical" (at least this year) northern California weather, consider making yourself one. It's one of the first recipes I posted on this site (passed down from my mom) and will always be one of my favorites. Here's the original post...
simply delicious pot roast
First, you spray the inside of a slow cooker with cooking spray...get it nice and coated.
Then add a lean cut of roast beef, first making a cut in the thickest part of the meat. The size of beef you choose will depend on the size of your slow cooker - obviously, you want it to fit inside. I generally choose anything inexpensive that has "loin" in its name. Those work really well for pot roasts.
Add 1/4 cup water...
...an envelope of onion soup mix...
...one onion, cut into large chunks...
...and a can of cream of mushroom soup.
A note about the cream of mushroom soup - if you are going dairy free (or just don't have a can of soup lying around), do what I did. Make your own! I found a great recipe for "cream-of-something soup" on Tasty Kitchen. For this pot roast, I used beef broth and didn't add any mushrooms at all...it only took me 3 minutes, and it worked great!
At this point, put the lid on and set your slow cooker to high. After one hour, switch the setting to low and cook for an additional 7 hours (so 8 hours of total cooking time). When you open the lid for dinner, here's what you'll see:
Hmmmmm....that is one tasty gravy!
Okay, I know...you are probably wondering where all the veggies are. Don't most pot roasts have veggies? If you feel the need to put carrots and potatoes in the crock pot with the meat, go right ahead. Just make sure you put them underneath the meat (carrots on the bottom). I don't do it because my slow cooker isn't all that big and because I like keeping the meat separate - that way I can use it for sandwiches later on.
I did, however, roast some veggies in the oven for this particular meal. I mixed some carrots and potatoes in a bowl with a smidgen of olive oil and a few shakes of herbs.
I spread these on a lined cookie sheet and baked at 350 degrees, stirring every so often to keep them from sticking.
And so there you have it. Tonight's dinner. And it was soooo easy!
Don't worry...you won't need the barbecue sauce.
Lean cut of beef (anything that has "loin" in its name is generally a good bet)
1/4 cup water
1 envelope onion soup mix
1 onion, cut in large chunks
1 can cream of mushroom soup
Spray crock pot with cooking spray. Make a cut in the thickest part of the meat and place it in the crock pot. Add the rest of the ingredients in the order listed. Cook on high for one hour. Cook on low for an additional seven hours.