I love making pot roast. I love it. It is so easy and the house smells so good and it’s ready when I get home and it’s hot and filling and hearty and tender. And I just love it! And I think it was one of my first meals I’ve ever made. The roast makes it’s own sort of gravy and it’s great over white rice!
Ingredients
- 4-5 lb pot roast
- 3 carrots, sliced (optional, I don’t really like carrots but they’re pretty traditional)
- 1 onion, roughly cut
- whatever kind of potatoes you have on hand
- 1 can condensed cream of mushroom soup
- 1 can french onion soup
- olive oil
- salt and pepper
- some red wine
Directions
- Liberally salt and pepper the roast. Heat about a teaspoon of olive oil in a frying pan and sear all sides of the roast until golden brown. Place the seared roast into the crock pot.
- Pour a cup or two of red wine into the searing pan to deglaze. Simmer the wine while you chop the veggies.
- Roughly cut the onion and potatoes (and carrots if you’re using them.)
Toss the chopped veggies into the crock pot, then add the cans of condensed soup and the wine (looks delicious, doesn’t it???)
- Cook on low for 6-8 hours, depending on the size of your roast and voila! Nice and brown.
