After last week’s sugar high, I am ready for some good dinners this week. Fall means time to pull out the crock pot and put it to some good use! Sundays are my cooking days and I always like to try to make a nice dinner for Sunday nights. It was a pot roast kind of night. This pot roast is SO easy to make and while it makes a lovely Sunday dinner, it is also great for any night of the week because you just have to throw it all together in the slow cooker and let it go! And while I only made this for the hubs and I, it would be perfect for a dinner party! The gravy for this pot roast comes out so flavorful and delicious and the meat is perfectly fork tender!
Easy Slow Cooker Pot Roast
Adapted from All Recipes
Makes 6 Servings
– 2 tbs. extra virgin olive oil
– salt and pepper
– 2 1/2 to 3 lb. pot roast
– 2 cans condensed 98% fat-free cream of mushroom soup
– 1 package onion soup mix
– 3/4 cup red wine
– 1/2 cup water
1. In a pan, heat olive oil. Try to trim away any large pieces of fat on the roast. Sprinkle salt and pepper to both sides of roast. Sear meat on both sides until brown.
2 In slow cooker, mix together the soup, onion soup mix, wine, and water. Add roast and cook on low setting for 7-8 hours or on high setting for 4-5 hours. If adding carrots or potatoes, I recommend adding these during the last 1 1/2-2 hours of cooking.