The cooler temps are making me crave heavier, more comforting foods. Sunday morning I was headed to the grocery store with husband and little one. While we were driving down our street we noticed my dad’s car headed our way. He was on his way home from church (I was naughty and skipped church this week) and he was just stopping by to say hello. We played the small town game of blocking off most of the street while talking to each other with our windows rolled down.
Since we were headed to the store I asked dad if we could pick up anything for dinner. He said he didn’t have a clue what was on the menu for the day so I offered to make dinner. I love Sunday dinner with my parents. Ninety nine times out of a hundred mom’s dinners are out of this world (I still tease her about some rice with orange juice thing she made when I was seven). Little one has a great time riding his car that is kept over there. Husband and I enjoy just relaxing and take in my parent’s company.
Originally I was thinking of making Beef Stroganoff for Sunday dinner. By the time we got home from running errands it was much too late to start that. So instead I checked the recipe for Pot Roast and crossing my fingers put everything in the slow cooker. Instead of the eight to nine hours on high, I went for the four to five hours on low. Definitely not the best move. In my defense, the recipe does say you can cook the roast on high for a shorter period of time. But I will never, ever do that again.
The roast was good. The gravy that is made by the soup, soup mix and natural drippings is deep and flavorful. The roast was done and the edges were turning into that wonderful tender meat that pot roast is known for. The veggies were still hard. Urgh. Mom microwaved the veggies to soften them up but I knew that I should have cooked this much much longer.
This recipe is without a doubt a keeper. It’s quick and easy to put together. It has the charm of the dump and cook reputation slow cooker recipes are known for. It’s comfort food down to the last forkful. Just please promise me that if you ever make this recipe you will give it the full six to eight hours it deserves.
Enjoy!
10 ¾ oz. Cream of Mushroom Soup6 potatoes, cut in half
6 medium carrots, cut into 2 in pieces
3 lb. pot roast
Stir the mushroom soup, soup mix, potatoes and carrots in a slow cooker. Add the beef. Cover and cook on low for eight to nine hours or until the beef is fork tender.
Adapted from http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=27270&ref=%2fSearchRecipesResult.aspx%3fq%3dslow%2bcooker%2bsavory%2bpot%2broast%26filter%3d
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