I am going to share with you a wonderful slow cooker recipe. It was first introduced to me by my mentor during my teaching internship. It comes from Brenda Arnold who submitted the recipe to Allrecipes.com. What I love about this recipe is that it contains few ingredients, it can be modified according to taste preferences, it takes barely any time to prepare, and it makes plenty of servings (for large families or small families that want to "stretch" meals for financial or time limitations).
Okie dokie! Now that that is out of the way, here is the recipe. Enjoy!
2 (10.75 ounce) cans of condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water (My mentor advised me to add 2-3 beef bullion cubes in order to add a little bit of flavor.)
5 1/2 pounds pot roast
1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Easy peasy, right? The preparation time is 10 minutes! What could be simpler?! Okay... maybe something microwaveable or PB&J, but what could be simpler and substantial...er...? That's riiiight. Anywho, I made this pot roast this morning (it is on low cooking right now), and I added chopped up carrots to it. I didn't have any potatoes, but I would recommend adding chopped potatoes, carrots, and any other vegetables your family likes. Maybe not lettuce, though, because that will get soggy and gross. Plus, who wants meat-flavored lettuce? NOT ME! However you choose to make it, this is a simple meal that is sure to tickle your taste buds and impress your guests!
Ciao... down! =D