I wanted to share the recipes from my dinner party last weekend because they were all delicious. I’m definitely going to add them all to my go-tos. Here’s the main dish – I’ll share the sides later this week!
I wanted a nice dinner that was easy to put together, so of course the crock pot had to be used. I adapted this recipe from All Recipes. I was a little busy to manage to take many pictures – plus crock pot pics are never that great anyway. Enjoy!
Crock Pot Pot Roast
- 3-5 lb. pot roast
- 1 lb. baby carrots
- 1 onion, chopped in large pieces
- 2 cans cream of mushroom soup
- 1 packet dry onion soup mix
- 1 1/4 C beef broth
Place a handful of carrots and onions in the bottom of the crock pot.
Put the pot roast in the crock pot. Cover with the rest of the carrots and onions.
In a medium bowl, mix together the soup, dry soup mix, and beef broth. Pour over the top of roast in the crock pot.
Cook 4-6* hours on high or 8-10 hours on low.
*I did 4 hours on high and it wasn’t quite cooked enough. Next time I’ll do 6 hours or cook on low. If this happens, just transfer it to an oven-safe dish with a lid (I used my corning ware) and pop in the oven at 350-400 degrees for about 30 more minutes!