Pot roast is one of our favorite meals so it was easy to choose this recipe. I had never heard of cream of onion soup and could not find it anywhere around here so I changed the recipe up a bit. I used a can of French onion soup and left out the cream of celery altogether. It worked out great and tasted delicious. Either way, it’s a great recipe. Adding the extra salt may be something you want to leave out since canned soup is no salty to begin with. I really don’t think you’ll need it.
I totally forgot to take pictures until dinner was half over so they aren’t the best. Sorry about that! THe recipe was submitted by a cook who lives in the city next to mine!
Best-Ever Pot Roast
Submitted by Emily Runyon, Suffolk, VA
3 lbs redskin potatoes, quartered
16 oz pkg baby carrots
2 onions, sliced
1 to 2 tbsps oil
1 (10 3/4 oz) can cream of onion soup
1 (10 3/4 oz) can cream of celery soup
1/2 cup water ~ half a soup can water is about 1/2 cup
sea salt to taste
Place potatoes, carrots and onions in a large slow cooker and set aside.
In a skillet over medium-high heat, brown the roast on all sides. After browning, place in the slow cooker on top of the veggies.
Pour soups and water over the top of the roast in the slow cooker and sprinkle with salt.
Cover and cook on LOW for 10 hours.
Makes 6 servings.