Thursday Quickie ~ Slow Cooker Pot Roast

I grew up on this recipe.  My mom used to make it often in the fall and winter, when you wanted to come home to something savory, hot and delicious.  I've only adjusted it a little, but the changes are minimal, just to add some actual veggies to it.  You can prep the onions and mushrooms the night before, then just throw it all in the crock pot in the morning!  It makes a fantastic gravy, and can make a lot, so I recommend a larger crock pot, and definitely a liner will be helpful for cleanup!  And it's a two for one recipe!  I always make the leftovers into something entirely different from the original pot roast meal.  See below for what I do! ;-)

Slow Cooker Pot Roast

Ingredients:

• 3-4 lb roast
• 1 Family size can of Cream of Mushroom soup, or 3 small cans if you can't find the large one
• 1 envelope Lipton Onion Soup Mix
• 1/2-1 onion, cut into 1/4 circles and separated
• 8 oz package of baby bella mushrooms, sliced

Directions:

1. Place liner in large crock pot (4-6 quart size).  Pour just a little soup on the bottom to cover, then place roast in the crock pot.  Pour remaining soup on top of the roast.  Do NOT add any water.
2. Sprinkle onion soup mix on top of roast evenly, then place sliced mushrooms and onions on top.  Cover and cook on low for 6-8 hours, or until roast easily falls apart.  
3. Serve with mashed potatoes and veggies of your choice. Be sure to serve some of that delicious gravy on the meat and potatoes!!
4. Before storing leftovers, shred the remaining of the meat and mix back in with the gravy.  Refrigerate.

With the leftovers....

With the leftovers, heat the meat/gravy mixture in a sauce pan.  Cook large egg noodles according to package directions.  Serve gravy mixture over egg noodles and top with parmesan cheese for a delicious version of beef stroganoff!! :-)