Yesterday, as soon as we got up, I popped a roast in the crockpot. We wanted to have the freedom to go to the grocery in the afternoon and still have Sunday Dinner ready at a reasonable hour. This roast is ridiculously easy and truly delicious. I served it with mashed potatoes (Bob Evans from the grocery cooler, heated in the microwave), corn, rolls left over from the sliders Jeannene made the night before, and a teeny, adorable chocolate cake we found in the grocery store bakery. Oh, and Jeannene made gravy using the juices from the crockpot and a packet of beef gravy mix. It was all super simple, but it was a perfect, all-American Sunday night dinner.
Slow Cooker Pot Roast
3 1/2 to 4 lb. beef pot roast
1 envelope onion soup mix
1 can cream of mushroom soup (reduced fat & sodium is particularly a good choice, given the onion soup mix)
1 2/3 c. water
Put roast in crockpot and sprinkle soup mix over the top. Cover with soup, then add water around the base. Cover and cook on low 8-10 hours. Serves 6.
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