I’m feeling a little under the weather. I have a head cold and just could not sleep last night. I did not get to enjoy my extra hour of sleep! I’m so upset about it! It only happens once a year and I totally missed it! It’s so upsetting.
Since I’m not feeling well, I’m all about easy meals and this pot roast is so freaking easy. I made a lot of it and froze some, so that I can pull it out next time I’m sick. My mouth is watering just thinking about making it again.
Now that I’ve started this post, I realized that I just posted a soup recipe. SHOOT! Sorry guys. It’s getting cold and everyone needs cold weather foods right?! I’ll post a dessert next. I promise.
We FINALLY put our heat on last night. It’s so nice to not freeze in my house. Once the dog started to shiver, I knew it was time for the heat! This is our first year with electric heat, so we’ll see how expensive it is. I’ve heard that it is much more expensive. We try to keep our heating bill as low as possible, so if anyone has any tips let me know!
Slow Cooker Pot Roast
Yields – 6 servings
Prep time – 10 minutes
Cook time – 8 to 10 hours
- 3 lbs of chuck roast
- 1 TBSP of flour
- 2 cloves of garlic
- 1 TSP of salt
- 1 TSP of dried rosemary
- 1 can of cream of mushroom soup
- 1/2 a packet of onion soup mix
- 1/4 cup of red wine
- 1/4 cup of water or stock
- 1 cup of baby carrots
- 1 cup of celery
- 2 potatoes
- Coat your roast with the flour, salt, garlic and rosemary. Rub the mixture into your roast. Place the roast into your slow cooker.
- Mix together your mushroom soup, onion soup mix, wine, and water/stock. Pour the mixture over the roast.
- Cook on low for 5 hours.
- Chop all of your veggies and add them to the slow cooker.
- Cook for another 3 hours or until all the veggies are tender and your meat falls apart with a fork.