This slow cooker pot roast was on the menu for dinner last night. I wanted to highlight it, because there is a stellar deal on roasts at the Salt Lake City Smith’s stores. Through tomorrow (1/9), you’ll find them on sale for $2.97/lb! Grab a roast for this week, or a couple to freeze and feed your family a delicious meal on the cheap!
Here’s a no-fail roast recipe that literally falls apart every time. First, sear the roast on all sides in olive oil in a large saute pan. Then, put the roast in the crockpot on high. Using the same pan that browned the roast, add 1 can of Campbell’s Golden Mushroom Soup, 2 packets of Lipton Onion Soup mix, and 10 ounces of water (use the empty can of golden mushroom soup for the water). Heat that in the saute pan, whisking until heated through and all the yummy drippings are blended into the soup. Then, pour the soup mix over the roast and cover with the Crock Pot lid cooking on high for 2 hours and dropping to low for the remaining 4 hours. Or, just cook on low for 8 hours.
Now, I personally do not use the packets of Lipton Onion Soup. I make my own homemade variety. The recipe is below, and you can choose to either make your own or use the packets. One recipe of the homemade onion soup mix is equal to ONE packet, so you will need to double the recipe for the roast.