For an easy fuss free dinner that hits the spot, you can't go wrong with this pot roast. Plus it is cooked in the crock pot for added convenience.
Several weeks ago we were eating lunch with a dear friend from church and she had prepared this roast and I'm telling you, it was perfect! She graciously shared the recipe with me. Thanks Arlene!
3-4 lb. Chuck Roast
Coarse sea salt, optional
Freshly ground black pepper, optional
10¾ ounce can Cream of Mushroom soup
1 onion, chopped
½ cup water
¼ cup sugar
¼ cup vinegar
2 teaspoons salt
1 teaspoon prepared mustard
1 teaspoon Worcestershire Sauce
Sprinkle salt and pepper on both sides of roast and let it set for a short while to allow it to be absorbed.
Brown the roast in oil on both sides over medium-high heat to seal in juices. Place in crock pot. Combine remaining ingredients and stir well. Pour over roast. Cook on low heat for 12-16 hours. This will depend largely on your crockpot and maybe the size of your roast.
This whole process took place at 3:00 this morning so I didn't bother with the camera too much. I guess cooking is one thing you can do when you're awake and can't go back to sleep real well. ☺
Since my husband and I are doing a no sugar thing, this is what I use in place of sugar.
I really can't tell the difference and it is said to be 99.9% chemical free. Try it sometime. It can be purchased here. The kids love to use this on their cereal and in their tea. It does't take much to add a little sweetness.
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