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!
- 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
- 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.