AGOMYR asked me whether I knew of any slow cooker recipes that don’t involve cream of something soup.
As of last weekend, I’ve used my slow cooker twice. And both times, I used cream of mushroom soup.
This time around I made pot roast, which tasted infinitely better than the time I made pot roast the old fashioned way. And this was crazy easy.
I still get nervous leaving my slow cooker on all day, so I always use it when at least one of us will be at home the majority of the time it will be on. I know no one else does that. Dear readers, reassure me that my house won’t burn down if I leave it on when I’m not home!
If you need me, I’ll be chained to these four walls while it’s on.
To make pot roast for days, you will need:
- 3 pound roast (buy something good; spend a little extra dough)
- 2 cans reduced sodium cream of mushroom soup (if you go to Whole Foods or Trader Joes you can find a version that’s low sodium, but doesn’t have any other fakey ingredients)
- 1 package onion soup mix (I have yet to find an onion soup mix without fakey ingredients, but you can make your own)
- 1 package (8-10 oz) cremini mushrooms, sliced (but button are fine too)
Place all ingredients in slow cooker, and cook on low for 9-10 hours. I turned the pot roast every couple hours. Basically whenever I waltzed into the kitchen.
Serve with mashed potatoes.