Pot Roast

One of my favorites from my Mom's cookbook! 
With just a few ingredients it's super easy and also makes great leftovers...
French Dips & Philly Cheese Steaks...YUMMM!!

You'll Need - 


3lb Beef Roast
1 Envelope of Onion Soup Mix
1 Can of Cream of Mushroom (or Cream of Chicken Soup) 
1 Can of Water
2 Tsp of Olive Oil


Combine the soup, soup mix, and water in a crock pot and turn the heat to high. Season the meat with salt and pepper. Next, heat the olive oil in a skillet and sear the roast on all sides. (the sear will add a nice crust to the outside layer and lock in the juices while it cooks in the crockpot). Add the roast to the crockpot and cook until it's tender and stringy... you should be able to pull it apart with a fork! 

Depending on your crockpot, it will take between 4-5 hours on high. If it's not tender enough just leave it in there longer... as the beef cooks the fat breaks down so the more you cook it the more tender it will get! 

I serve this pot roast with egg noodles or mashed potatoes and make a gravy from the drippings. To make the gravy start by making a cornstarch slurry (A slurry is cold liquid mixed with cornstarch until smooth and glossy...I use water). Next put some of the drippings into a small sauce pan and bring to a simmer. While constantly stirring, slowly drizzle in the slurry until the gravy reaches your desired consistency!

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