Before I start to talk about pot roast I am asking for your help so that I can continue this blog. I am running out of ideas, so I would appreciate if you could share some of your favorite recipes with me. I am particularly looking for those that maybe have been in your family for a long time, or recipes with a story or history behind them. Please email me at firstname.lastname@example.org. I am looking forward to a deluge of recipe emails!
A few blogs ago I wrote about a beef vegetable soup recipe that was in my original crockpot recipe book from the 70’s. I thought that this beef pot roast recipe was part of that collection, but after a little looking I found out that it was not. I am not sure where I got it because I started making this long before Pinterest (or even online recipes) existed. I am going to share this old stand-by, & hope that your family enjoys it as much as mine. The best part about it is that it takes about 15 minutes to throw it in the crockpot in the morning, & is a complete, ready-to-eat meal at dinner. I do not brown my beef before putting it in the pot, it saves time & mess & tastes just as good.
CROCKPOT POT ROAST
1 3-4 lb. beef chuck roast
potatoes cut into chunks (white or red, peeled or unpeeled)
1 can cream of mushroom soup
1 can French onion soup
1 soup can of water
Place vegetables in bottom of crockpot. Place meat on top. Slather both sides of the meat with the cream of mushroom soup. Add the French onion soup & 1 can of water.
Cover & cook on low 8 to 10 hours.