Rule #195: Work smarter, not harder.
This time of year (okay, all times of the all the years), I’m looking for the easiest, yummiest possible dinners I can get my grubby hands on. I’ve had this lovely little secret recipe for over 10 years now. My Good Friend gave it to me when we were in college, and I’ve used it as my Old Faithful Mama-Is-Tired-But-Still-Wants-A-Delightful-Dinner Recipe.
All you’ll need for this Lazy Pot Roast is a good ole 4-ish pound boneless chuck roast, two cans of cream of mushroom soup, one package of Lipton Onion Soup Mix, 3 cups of beef stock, and 3 beef bouillon cubes.
First, pour one can of cream of mushroom soup on the bottom of the slow cooker.
Nestle in the ole roast. Then sprinkle on the Lipton Onion Soup Mix and place the 3 bouillon cubes around the roast.
Pour on the other cream of mushroom soup.
Finally, pour the beef stock on and around the roast. Cook it on low for 12 hours or high for 8.
We love to have our Lazy Pot Roast with some yummy red potatoes. We give ’em a good scrub-a-dub-dub and cut them into quarters. I toss them in about 2 hours before serving.
We also love some hearty carrots. I usually add 6 or so big carrots. I peel them and cut them into biggo chunks and add them about an hour before serving.
Serve it up and enjoy your stress free dinner! This lovely number cooking all day will make your house smell like I imagine Martha Stewart’s house smells. All cozy and comforting and happy. I have to say, this also freezes well. I usually have a good bunch leftover that I’ll just toss into a Tupperware and freeze for another (busy) day.
Lazy Pot Roast
4 lb. boneless chuck shoulder roast
24 oz. cream of mushroom soup
1 package Lipton onion soup mix
3 beef bouillon cubes (can use less, depending on the size of the roast)
3 cups beef stock
Red potatoes, scrubbed clean and quartered
Pour one can of the cream of mushroom soup on the bottom of the slow cooker. Set the roast on top, then sprinkle the Lipton soup mix all over the top of the meat. Place the bouillon cubes on the bottom of the slow cooker around the roast, then pour on the rest of the mushroom soup and beef stock over top.
Cook on low heat for 12 hours or high heat for 8 hours (more or less depending on the size of the roast) until the meat shreds easily with a fork. Turn twice during cooking if possible.
Add the potatoes about 2 hours before serving and the carrots about 1 hour before serving, so they both retain their crunch and texture.