Thursday, July 8, 2010

Yankee Pot Roast

This was our 4th of July meal, as Nick worked a 14-hour shift that day, starting at noon, so I had to have a hearty meal ready by 10:30am. I put this on overnight and it was done in the morning. Nick loved it, but I didn't like the very onion-y taste. Next time, I will leave out the cut onions and just go with the beefy onion soup mix for flavor. I also think some thyme might brighten up the dish a little bit. Overall though, this was a great one-pot meal.

Yankee Pot Roast

3-4 pound chuck roast
5 red potatoes, quartered
1/2 an onion, cut in pieces
1 packet of Lipton beefy onion soup mix
1 can cream of mushroom soup
1-2 cups water (enough to fill the slow cooker 3/4 full)
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
Salt and pepper

Cut up potatoes and onions and place in the bottom of a 4-quart slow cooker.

Make sure you leave room for the roast.

Place the roast on top of the potatoes and onions. In a large mixing bowl, combine dry soup mix, cream of mushroom soup, water, Worcestershire, garlic, and salt and pepper. Stir well and pour over the roast and veggies.

Cover and cook on low 7-8 hours. The sauce will have made a nice gravy to pour on the meat and potatoes. Enjoy!

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