Recipe Friday May 8th: Slow Cooker Pot Roast

Steve has the walkway between the house and the garage torn out again. The ants keep taking the sand out from under the brick, which causes the brick to tilt from one side or the other. It causes a hazard during the winter when it is coated with ice or snow. This time he is doing an all out remodel of that area.

When you work in the yard and your wife isn't home to cook for you, it's nice to have something tasty to put in the crock pot. A hot meal done instantly at the end of a hard day of yard work is really nice. Steve and I have always used crock pots to our advantage. The first one we received was for a wedding gift. He didn't like the idea of leaving an appliance turned on all day with nobody in the house....The first time we used it he was sold on the idea! The roast was juicy, the potatoes and carrots were done, and dinner was ready when we walked in the door from work! We have since worn out 5 of the silly things, we own 2 different crock pots now, each has it's own use. The smart crock pot is a gift from my little sister, I use it for things that I want to cook, but not be overdone, once it is finished cooking, it switches to a 'warm' setting.

We cut this recipe in half when we make it because there are only 2 of us. It's delicious, if you want to make the whole recipe for leftovers, it's even better warmed up in the microwave the 2nd day.


Slow Cooker Pot Roast


INGREDIENTS:
• 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

DIRECTIONS:
1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.