I know y’all are tired of me saying “in the History of the World,” but truth is truth. If it’s not perfect I fiddle with it until it is then I share it with you.
1 big ole pot roast, size and cut don’t really matter I usually get a chuck roast or whatever is on sale
2 cans of cream of mushroom soup
2 envelopes of dry onion soup (Lipton or whatever, this recipe is on a box somewhere)
2 cups of water
NO SALT OR PEPPER (it will be seasoned perfectly and if you salt the roast it will turn out too salty!)
I usually sear my roast in a little olive oil on the stove top. But you really don’t have to, just dump it all in your crock pot and turn it on high. Stir it up a couple of times if you can, and let it cook all day. After about 5 hours, you will be able to pull it apart with a couple of forks, shake a little Worcestershire sauce in there and serve it over steamed rice. Best gravy in the world!
*Other options- dump 3 diced potatoes and a bag of baby carrots into the crock pot when you add the roast and cook all day for a great beef stew.
3 cups of beef stock, 1/4 c Lea & Perrin’s, salt, pepper, 1 medium onion diced fine, 2 T spicy brown mustard, 2 crushed cloves of garlic. I cook the carrots in the crock pot for about 2 hours. Let the roast cook for at least 4. Preferably 6. You can cook diced potatoes with the carrots. OR make mashed potatoes and serve the roast and carrots over the top!!