Crock Pot Roast
Our local grocery store (Kroger) had beef pot roasts on sale last week, and since I’m all about shopping the sales, I picked one up. (I always buy meat on sale, and freeze it if we can’t use it right away.) Ours was smallish, only about 2 pounds and it only cost me $4. I’m pretty sure we’re going to get 5 – 6 servings from this, maybe more.
Ingredients:
Pot Roast
4 red potatoes
2 carrots
1 small can mushrooms
1 can Campbell’s Golden Mushroom soup
dried basil
salt
pepper
Directions:
1. Wash the potatoes, and cut into quarters
2. Wash & peel the carrots, slice into pieces.
3. Add potatoes & carrots to the crock pot.
4. Open and mostly drain the mushrooms, add to crock pot.
5. Top all of this with dried basil. I covered the ingredients pretty well and didn’t measure.
6. Brown the roast on all sides. Remove from skillet. Salt & pepper all sides. I used fresh ground pepper and sea salt. I also threw a little more basil on the roast. Add to crock pot.
7. Pour can of Golden Mushroom soup on top of roast.
8. Cook on low for 10 – 12 hours, stirring only occasionally.
We also made some asparagus as a side dish, since we trying to eat more green veggies. The meat just melted in your mouth. This is really easy to make. I threw it all together before I left for work this morning.
Posts
