Sunday Pot Roast

I know most of us have a go-to pot roast we rely on for Sunday dinner.  I just came across a recipe that I love.  The best part of this recipe is that you assemble it all in the morning, throw it in your Crock Pot and by dinner it is ready to go.  I also love cooking it in a Crock Pot because it makes the roast fork tender and juicy.  And it makes the gravy to go on your mashed potatoes (two birds, one stone).  This is how its done:

One Beef Bottom Round Roast (LOVE the roasts from Winco), one packet of Lipton Onion Soup mix, two cans of Cream of Mushroom Soup, and 3/4 cup Burgundy Cooking Wine.  

Place the roast in your Crock Pot (don't trim the fat).  Stir the rest of the ingredients together and pour on the roast.  Place the lid on the Crock Pot and cook on High for 4-6 hours or low for 8-10 hours. 
 After cooking in my Crock Pot for about 6 hours it is so tender and juicy.  Cut the fat off of the roast at this point.  Use the gravy to pour on your roast and mashed potatoes...delicious!

 Delicious with steamed veggies and this salad!  Easy and effortless.  Your family will be so impressed.




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