Sue’s Recipes

Favorite recipes while living in Japan

Awesome pot roast – Day 22

(Sent from R. Brink, found in allrecipes.com)

It’s been awhile since I’ve made a crockpot recipe this past week that was worth posting– I tried this last night for the first time. It was truly awesome – as good, I think, as my Grandmom Plumb used to make! I used a chuck roast, and cooked it on low through the night until lunchtime, when we served it for house church. There was not a piece left – the older kids kept coming back and taking more. SO- I recommend cooking it on low, for at least ten hours. (I checked after 8 hours and it didn’t seem tender yet). I followed the recipe exactly; some have recommended substituting beef or chicken broth for the water to add more flavor. Also, I mixed some cornstarch in with some water and put it in an hour before serving to thicken up the gravy. It makes a LOT of gravy.

***

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

DIRECTIONS
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.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

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