'Tis the season for slow cooking! I have been meaning to get more use out of my slow cooker and finally did it. I hope to be doing a lot more of this during the cold weather months. I decided to start with pot roast, which was one of my favorite comfort meals that my mom would make when I was little. Hers was just delicious! So I visited several different sites on the internet and came up with this recipe. It really turned out well. I cooked it on high, but ended up cooking it for 5 hours so the meat would be extra tender.
(I forgot to take a picture so I used one that looked like it with a link below.)
Ingredients:
2 cans of cream of mushroom soup
1 package dry onion soup mix
1 cup water
1 can cola (I used Coke)
2-3 pound roast (I used a bottom round roast)
1 bag mini red potatoes
1 bag mini carrots
Directions:
Place the roast in the slow cooker.
Pour the rest of the ingredients on top.
Cook on high setting for about 4 hours or low setting for 8 to 10 hours. (The longer you cook, the more tender the meat will be.)
Photo credit: Trisha
