Perfect Pot Roast

I love this recipe because it makes it's own gravy which is great over mashed potatoes or rice! You also just can't mess this up - it's perfect every time.

1 - 2 or 3 lb beef pot roast of your choice (I prefer chuck roast)
1 - 10.5 oz can golden mushroom or cream of mushroom soup
1 - packet Lipton beefy onion or onion soup mix (dry)
2 - tablespoons olive or vegetable oil (to sear the meat)
pepper (to taste)
3 - 4 carrots, cut into 2 inch pieces
4-5 med - large potatoes, quartered  or use whole new potatoes

Rinse the roast with water and pat dry with paper towels. Add 2 tablespoons olive or vegetable oil to a large skillet. Bring the heat up and really get that pan hot.

Add the roast and let it sear for about 5- 7 minutes per side. Add the seared roast to the crock pot. 

Sprinkle dry onion soup mix over the roast and add cream of mushroom soup. Cover and set slow cooker on low and cook for 6 - 7 hours. Turn pot roast over about half way through cooking time.

During the last hour of cooking prepare the carrots and potatoes. Peel carrots and potatoes and cut into pieces. I like to par-boil my veggies for about 8 - 10 minutes in a pot of water before adding to my crock pot. 

This way the veggies cook all the way through and they are not mushy when the roast is done. 

Drain the water off the potatoes and carrots and add to the crock pot the last hour of cooking. Season with a bit of pepper and cover and cook the last hour. 

The meat just falls apart and this recipes makes it own gravy. This is so wonderful the next day for roast beef sandwiches, or in flour tortillas or just warmed up and served with some rice.

Note: If you do not want to par boil the potatoes and carrots before adding. Then just add them the last 3-4 hours of cooking which is usually what I do.