31 Jul

This isn't Kiki-gourmet but my dear friend, Julie gave me this recipe when I got married. For a shower gift, she made me a recipe binder with all of her favorite recipes and this was one of them. The most thoughtful part of the binder is she wrote a personal note to me underneath each recipe.

"My mom gave this to me when I got married. She knew Kelly was a meat and potatoes guy and he would like this and does he ever. He makes himself sick every time we eat it!"

Slow Cooker Pot Roast

3lb bottom round roast (chuck roast)
Ground pepper and garlic powder to taste
1 Tbsp vegetable oil
2 cans of condensed cream of mushroom soup
1 pkg dry onion soup mix
5 carrots, peeled and in pieces
6 small potatoes, halved

Season meat with pepper and garlic powder. In large pot (I used my Le Creuset 5 1/2 quart dutch oven), heat oil on medium heat.

Brown roast on both sides.

Mix the mushroom soup and dry onion mix. Pour into slow cooker then add meat on top. Add carrots and potatoes then turn all to coat with soup mix.

Cover and let cook on low for 6 - 8 hours.

Open and stir 2 or 3 times and it usually takes about 7 hours.

I'm leaving Thursday for BlogHer in New York so I wanted to make a couple of meals for Joe and Jack to have in the refrigerator to eat while I'm gone. I also wanted to have dinner for my mother-in-law tonight since she was coming over to watch Jack while Joe and I went out to celebrate our anniversary. She said it was very good! I hope you enjoy it too!

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  • Carroll

    Sounds delicious! What a great go-to recipe. :)