Saturday, November 6, 2010

Crock Pot Roast

This is an easy way to make Sunday dinner any day of the week.   I put this together in the crock pot on a weekday morning before work and it took me 16 minutes to assemble everything.  Then I cook it on low for 8-13 hours and it's ready to go for dinner.   If you put it together in the morning and want it for Sunday lunch, then cook it on high for 4 hours.  If you let it cook for 8 hours or more you can start with a frozen beef roast. 


3lb beef chuck roast                                         9.00
3 carrots--peeled and sliced                             .30
4 celery ribs-sliced                                             .40
2 lbs red skinned potatoes-quartered           2.00
1 large onion-sliced                                             .50
1 envelope onion soup mix                                 .52
1 can 98% fat free cream of mushroom soup  .92
S&P and all purpose seasoning


Put sliced veggies into the bottom of a large crock pot.  Sprinkle with salt, pepper and all purpose seasoning.

Lay the roast on top of the veggies and top with onion soup mix and the cream of mushroom soup--strait from the can.  Set the crock pot on low.  Mine has a timer, so it flips to keep warm after 8 hours. 

This is how it looked when I got home from work 14 hours later.

And when you serve it up on your plate it smells fantastic. 

The meat just falls apart and the vegetables have a ton of flavor.  This made dinner for me and my husband, two leftover lunches and one meal to freeze.  Put the remaining meat and vegetables in a 8x8" pan and freeze.  When you're ready to eat, thaw in the fridge for two days, then warm in the oven for 30-40 min for 350 degrees. 

This is the one I put into the freezer.  Now we can have Sunday supper any day of the week!  I made two meals for $6.82.

Christie aka Keeza