Pot Roast, December 15, 2015

My house smelled completely heavenly all day yesterday, thanks to the pot roast in my slow cooker. This rendition takes minimal prep and, when paired with store-bought mashed potatoes & steam-in-the-bag corn, makes a very simple dinner. Plus, it makes its own gravy!

Slow Cooker Pot Roast

3 lb. boneless chuck roast

Garlic salt & pepper

1 onion, sliced

2 or 3 bay leaves

3 crumbled beef bouillon cubes

3 cloves garlic, crushed

1 can cream of mushroom soup (I use low fat, low sodium)

1/2 c. dry white wine

Rub roast with garlic salt & pepper. Brown on all sides in a skillet that's been coated with cooking spray. Place in slow cooker and scatter onions over top. Top with the other ingredients. Cover with just enough water to cover everything. Cook 8 hours on low. Serves 6.