I’m so glad it’s September! The last-minute rush-iness of August with the first day of school and school shopping and school registrations and stir-craziness is over and everyone is settled into the new routines, and I can take a breath.
In honor of it finally being September, I’ve made one of my favorite cold weather meals: pot roast. I know, I’m laughing too. We’re still hitting the low 100s here but that doesn’t matter! I’m really itching for the fall feeling so it works for me.
I came across the original recipe for this pot roast years ago on Allrecipes. The original was good, and everyone loved it. Over the years I’ve added and tweaked, as you do, and came up with this one, which is so amazingly delicious that there are rarely leftovers.
Give it a try and let me know what you think!
The Easiest Pot Roast Ever
1 5-lb pot roast
2 cans Cream of Mushroom Soup with Roasted Garlic
1 packet onion soup mix
1 14oz can beef broth
baby carrots (optional)
diced potatoes (optional)
Place carrots and potatoes on the bottom of the crockpot and place pot roast on top (salt and pepper if desired).
I don’t usually do the potatoes because we prefer mashed potatoes, but either way is good.
In the past I’ve also added chopped onion and/or sliced mushrooms. It all works! This time I kept it to a minimum because I had to be out the door.
In a bowl, mix the two cans of soup, the can of broth and the packet of onion soup mix together until creamy. Pour on top of the roast and vegetables.
Cook on low for 8 hours.
That’s it! The roast will practically be falling apart, the carrots and potatoes cooked to perfection, and the soup mixture makes the most amazing gravy ever.
I don’t like to use the condensed soups for a lot of cooking, but there are really no substitutes for this one.
What are your favorite cold weather meals? Do you save them for actual cold weather or make them year-round?