I was never much of a cook until I had a child and she began eating “table food”. Since this milestone, I have managed to cook dinner every night of the work week. Quite the feat for me, especially considering I work and had never cooked a dish more complicated than perogies prior to having a child. Since time these days is sparse and extremely valuable, I’ve had to find ways to create easy but healthy dinners (which I thought I’d share with you!).
I always make extra for lunch the next day which has also helped us to save money during these tough times.
Tasty & Easy: Slow Cooker Pot Roast
– 2 (10.75 ounce) cans condensed cream of mushroom soup
– 1 (1 ounce) package dry onion soup mix **
– 1 1/4 cups water
– 5 1/2 pounds pot roast
**If you do not have a package of dry onion soup mix, you can make your own! mix 4 tsp Instant beef bouillon granules, 8 tsp Dried minced onion (or you can use chopped onion), 1 tsp Onion powder
1. In a bowl, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Filed under: Recipes