Don't you love the crock pot? You put all the ingredients together in the morning, turn it on, and then come home to a delicious smelling house and meat so tender it practically chews itself. It's especially great on Sundays, when you've come home from a
grueling wonderful three hours of church, and are in no mood to prepare a big meal. I'm telling you, my crock pot and I are tight.
This is the best pot roast I've ever had. It's one of Jared's favorite meals and he frequently asks for it. And what makes the hubs happy, makes the house happy. This recipe makes it's own gravy, which makes this dinner even easier. Can't argue with that!
2 (10.75 oz) cans Cream of Mushroom soup
1 pkg Lipton's dry onion soup mix
1 1/4 cup water
5 1/2 pound pot roast
1. In slow cooker mix soup, dry onion soup mix and water. Put roast in slow cooker and coat with soup mixture.
2. Cook on high for 3 to 4 hours, or low 8 to 9 hours.
Go here to print recipe.