my foodgawker gallery
Saturday
Nov272010

Slow cooker pot roast

Back in high school, we had an event every month or so at church called the Gold Diamond Dinner. Golden lunch? Gold something. Anyway, it was my friend Jodi's and my favorite event. A few of the older ladies from church would cook all morning in the kitchen, and prepare the most delicious and juicy roast beef meal. After church, they would serve it to the over-50 members. We weaseled our teenage selves into the meal by having parents who worked at the church. I have no idea what those ladies did to that beef to get it to taste so good. It is probably something I will never know. I have yet to be able to replicate such juicy meatiness.

This is as close as I have come to it. Throwing a slab of beef into my crockpot and letting it cook itself.

You will need:

A 4-lb. roast (I like to use tip roasts, but the options for this are plentiful)

One 10.75-oz. can cream of mushroom with roasted garlic soup

One 1-oz. package dry onion soup mix

1 1/2 cups water

Throw all of the ingredients into a slow cooker and cook on low for 8-9 hours.

Periodically spoon the gravy over top of the roast.

After about 4-5 hours of cooking, add carrots and peeled, cubed potatoes to the slow cooker, if desired.

The smell in your house will be so incredibly delicious by the time this is done cooking that you will feel like a Gold Diamond Dinner is about to be served.

Click here for a printable recipe!

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