I am not sure how much thought you give to pot roast but to me, it is a comfort food. This recipe was one my aunt use to make, long before she had a slow cooker. I found a similar recipe in a slow cooker cookbook so that is why I feel this is a classic pot roast recipe for the slow cooker.
Don’t you love to put all the ingredients in the cookware and let it slowly cook all day and when you come home the house smells so good and dinner is ready? I wonder if it drives the dog crazy smelling all this goodness. It does me!
Now Aunt Vie would add potatoes in about 2 and a half hours before the pot roast was done. Because this recipe was originally put in the oven it was cooked in a 300-degree oven for 4 hours. And of course, you can do that. Just place a piece of heavy duty aluminum foil in a baking pan and add the ingredients.
The recipe calls for canned mushrooms. I don’t normally buy canned vegetables so either I don’t add mushrooms or use fresh. And I know many people don’t care for mushrooms so if you are not a mushroom lover that is ok. It will still taste just as delicious with or without.
The gravy, oh the gravy is so good. And of course, the leftovers are always so much better the next day. That makes it an even better recipe because you won’t have to cook the next day.
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A Classic Pot Roast Recipe In The Slow Cooker
- 4 lb beef chuck pot roast
- 1 envelope dry onion soup mix
- 1 can condensed cream of mushroom soup
- 1 tbsp Worcestershire sauce
- 1 can mushrooms
Place meat in slow cooker. Pour on Worcestershire sauce. Sprinkle soup mix over top of meat and spread with cream of mushroom soup. Add mushrooms. Cook on low heat for about 8-10 hours. (High: 4 hours. Leave vent open on high)