Sunday, January 25, 2009
5 1/2 pounds pot roast
1 cup of flour
Salt and pepper to taste
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups beef stock
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 can of mushrooms
1 glove of garlic, pressed
1. Take the chuck roast and season with salt and pepper to taste. Dredge in flour. Brown on all sides in a large skillet over high heat.
2. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and beef stock.
3. Add carrots, garlic, potatoes and mushrooms.
4. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Review: The potatoes and veggies tasted great. The gravy was also very flavorful! The meat was very tender, yet lacked flavor without the gravy. I think next time I will rub the roast with seasonings and let it sit overnight!