I know it’s Spring and meal plans are calling for recipes like browned butter lemon pepper asparagus or savory pasta with bacon and greens, but I’m not there yet.
It’s early, but we have a very busy season ahead of us… birthday, hosting company, hosting family, end of school activities, one vacation, birthday, anniversary, more company, another birthday, a blogging trip, more company and then school starts.
Don’t get me wrong – I’m SO beyond thankful that we get to see so many more friends and family since we moved from California to Georgia. But when our personal schedule goes into overdrive, I tend to pull back in other areas, including dinner.
That’s why this classic slow cooker pot roast recipe keeps showing up on our weekly menu.
Besides the fact that pot roast tastes AMAZING, it’s so warm, comforting and it reminds me of the slow summers of childhood where my sole responsibilities were to make my bed and play in the sprinkler.
And now as an adult and parent, I understand why we ate pot roast often and I can share it with you in one short word: crazy easy.
Ok, so that’s technically two words, but still. This is a classic pot roast recipe that is also a dump recipe. Meaning, you dump everything in the pot and cook it.
But wait, it gets BETTER.
It’s also a SLOW COOKER recipe, so you don’t even have to be home to cook dinner!
You just dump all the ingredients in the pot in the morning, set it on low and leave. Walk away. Go do fun things that don’t include stirring or boiling or setting a kitchen timer because the slow cooker is cooking dinner tonight.
Enjoy it my friend. You deserve it.
CLASSIC SLOW COOKER POT ROAST
1 chuck roast (3-4 lbs)
1 lb baby carrots (or carrots, cut to about 1″ pieces)
1½ lbs potatoes (any variety, cut into about 1″ pieces if necessary)
4 Tbsp homemade dry onion soup mix
1 batch homemade cream of mushroom soup
Place half the potatoes and carrots on the bottom of the slow cooker.
Next, place the chuck roast on top of the vegetables.
Place remaining vegetables on top and around the chuck roast.
Pour homemade dry onion soup mix and homemade cream of mushroom soup over the top.
Cover with a lid and cook on low for at least 8 hours, preferably 10.