I grew up on home cooked southern meals and on a cold winters day such as today there is nothing better to warm you up. Pot Roast was my favorite meal growing up as a child and is unbelievably simple. I know there are probably hundreds of different recipes for pot roast, but this is my mother's and has now become mine.
Ingredients
2lb chuck pot roast
4 medium potatoes (can be increased)
1 medium white onion
1 cup of baby carrots (eyeball it)
2 cans cream of mushroom soup
1 packet onion soup
Water
Salt and pepper
Directions
Place the roast in the basin of a slow cooker and cover with the onion soup mix. Chop the onion into even chunks (larger pieces will hold up better to the long cooking time). Place the chopped onion and carrots in the slow cooker with the roast. Pour in both cans of cream of mushroom soup and stir in 1 can of water. You can adjust the amount of water based on how thick you would like your gravy. The gravy should need little to no salt thanks to the onion soup mix. Add pepper and salt as desired.
Turn the slow cooker on high for 2 hours and then reduce to low for around 4 hours (cooker times may vary). Check the temperature of the roast with a meat thermometer and when it reaches 155 to 160 degrees your roast is done. At this point it should begin to easily pull apart when cut.
I suggest serving this roast with Bisquick drop biscuits. You need something to sop up all of that left over gravy!
Enjoy!
