Today I attempted my Mom’s Pot Roast in the crockpot. And, because I’ve never met a recipe I didn’t tweak, I tweaked it. Partly because I had a smaller piece of meat, and because I love onions more than Mom does. So here’s my tweaked version (sorry, Mom)!
Easiest Slow Cooker Pot Roast
3 lb beef roast
1 medium onion, quartered
1 can cream of mushroom soup
3 cloves garlic
1/2 tsp thyme
1 tbsp flour
1 envelope dry onion soup mix
1/2 cup water and 1/2 cup red wine
Cook 8 hours on LOW or 4 hours on HIGH.
Mom’s version was for a 5-6lb roast, and so it had an extra can of soup and 1/2 cup more water. It also doesn’t include a chopped-up onion, but I don’t think Mom would be opposed to the idea. I should have tossed in some carrots too, now that I think about it.
I mixed the dry onion soup with the thyme and flour and the squished-through-the-press garlic cloves, and then rubbed it all over the roast. I put that in the crockpot with onions around it, then added the liquids, mixing with a fork so the mushroom soup didn’t stay in one big glob. I rolled the roast around to coat all sides, then it was time to cook it. Here’s what it looked like before cooking:
I leave first for work, so I asked Dave to start it up before he left, so it wouldn’t cook to death. Our crockpot has a timer and it goes to “warm” mode after it’s done cooking, but I still hate having it on longer than necessary. Unfortunately the message got confused along the way because it was put on high for 8 hours, instead of the low that it should have been. Luckily, though, everything turned out fine. It was a little dried out, but not too bad, since the crockpot retains all the liquid as it cooks, and besides, we had a bucket of gravy in there to help us choke it down. 🙂 It was really, really good. Really good. Like, I wish I had a bigger stomach so I could eat more good. Like, wanting to set the alarm for a 3am snack good.