My Very Own Pot Roast Recipe

Well, I wanted pot roast...and bad! I did my usual search and scan for recipes but nothing was "suiting" this pregnant craving of mine. I decided to "invent" my own recipe and it turned out pretty awesome. The only thing I might do different next time is add a teed more salt. I just wanted to post a quick blog for my future reference regarding the recipe. Feel free to use for yourself.

I started with an almost 4 lbs Beef Chuck Pot Roast (boneless) that was thawed completely. I wanted to slow cook this all day for that "fall apart tender" look and taste. So I put 1 chopped onion, about 15 baby carrots chopped into thirds, 1 package of mushroom gravy mix, 1 can mushroom slices, and 1 can of cream of mushroom with roasted garlic soup. I stirred all that to mix well. Meanwhile, I took about 2 tablespoons of olive oil and heated it in a pan until really hot. I seasoned both sides of the roast with salt, pepper, and cummin. Then I added that to the hot pan and seared the roast on all sides to seal in flavor. After that was done, I added the roast to the crock pot. I then added about 1/4 cup water to the hot pan and worked all the bits of drippings from searing the roast into the water. I poured that over the roast in the crock pot and turned it on low for about 8 hours.

That roast was so tender I used a fork to break up the meat and the gravy was awesome over my mashed potatoes.