Since the holidays life has been a whirl wind for us! I feel like from Christmas until last week we weren't home- oh wait- we weren't! Travel Travel Travel. Christmas with all the different sides of the families, then a last second New Year's trip with friends to Dallas for the Cotton Bowl (we're HUGE Alabama Football Fans for those who haven't figured that out yet :) ) then turned around a week later and made a last minute decision to make the trip out to Glendale, by way of Las Vegas, for the National Championship game. It was fun, but man of man were we tired! Now that life has settled down slightly I'll catch you up on the yummies that have occurred in Kitty's Kitchen.
This one is a very simple recipe that you really can change/add to to meet your own flavors and needs. I recently picked up a chuck roast from ALDI, and knew that last night I had a special late Pure Barre class- so dinner was going to need to be low maintenance and quick. So the night before... (Last night was wednesday, so that would have been tuesday) Tuesday night after making dinner I got out my trusty crock pot/slow cooker and began to assemble the makings of the pot roast.
Ingredients:
1- 2lb chuck roast ( I should note that I put it in there frozen- but it really doesn't matter, you may just need to adjust cooking time so it doesn't dry out)
1- package of Lipton's beefy onion soup mix
1- small/medium sized onion sliced or chunked
Baby carrots- amount is up to you- how many carrots do you like?
*** optional extra additions*** Diced potato (1-2 inch cubes), Mushrooms
2 cups beef broth
1- can cream of mushroom soup.
Directions:
- Line the crock pot with a crock pot liner (if you have one- if not....) or spray with cooking spray, or just rub down with butter or your choice of cooking grease.
- Place the roast in crock pot
- Sprinkle Lipton's Beefy Onion Soup Mix over meat.
- Toss in onions, carrots, and any other additions you would like. You can arrange them around the sides or just right there on top!
- Pour/spoon cream of mushroom soup on top of meat, making sure to cover the whole thing. You may want to tuck a little down the sides or underneath if you have extra.
- Finally, pour 2 cups beef broth over the whole thing. This should fill the crock pot up, just to the top of the meat. You do not want the meat completely submerged, but a good amount of liquid. It will create it's own liquid as it cooks.
- Turn the crock pot on high and walk away. Check liquid level (it should be fine) and turn down to low before you go to bed. Let cook all night! Your house will smell amazing when you wake up.
- Check liquid levels again when you wake up. Again, mine was just fine. The "broth/gravy" was slightly bubbling and the roast was soooo tender!!! Stir gently and pour a little of the "broth/gravy" over the top of the meat.
- I left mine on low when I left for work, and then came back at lunch and switched it to "keep warm". If you don't have that setting, or can't make it home for lunch you can leave it on low- it will be fine. If it really bothers you, you may always turn it off and put it in the fridge- however- you may risk toughening the meat slightly when you warm it back up.
After cooking for 20 hours, your meat should be tender and fall apart when poked with a fork. We almost had to use a spoon to get it out of the crock pot and on to the plate. Serve with your favorite sides. Ours were the usual go to's: Mashed potatoes and steamed broccoli.
Feel free to comment with your experience! Enjoy!
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