A super simple recipe that will turn out a beautifully thick-sauced and taste-imbibed pot roast that will be very satisfying to eat on a cold winter's evening. You'll have the ingredients prepared in a flash, but make sure you take the time to really cook it for as long as the beef deserves - it will reward you with being wonderfully tender, positively dissolving in your mouth as you eat! (more...)
A super simple recipe that will turn out a beautifully thick-sauced and taste-imbibed pot roast that will be very satisfying to eat on a cold winter\'s evening. You\'ll have the ingredients prepared i...
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
Take a slow cooker and fill it with your cream of mushroom soup, dry onion soup mix and water. Mix the liquid thoroughly. Carefully place your beef in the slow cooker and immerse it in the soup mixture.
Set the heat to high and cook for about 3 to 4 hours. For an even more satisfying result and provided that you have more time on your hands, set the heat to low and cook for about 8 to 9 hours to get the meat to be especially tender.