I love to cook. I didn’t always, but now I absolutely love it. Mostly because I love to eat. I am currently working on a health and fitness challenge for the next 30 days where clean eating is the focus. But, a friend requested my recipe for my totally famous-to-everyone-who-has-ever-tried-it recipe. This is the recipe even my frog of an ex-husband still drools over. (Ha! Suck it, frog boy)
I made this a couple of weeks ago and managed to remember to take pictures along the way. This recipe is so simple that even people who burn water can figure it out. So here goes…
Liz’s Famous Crockpot Roast (Serves a crowd – 8 maybe? Depends on how much you like to eat it)
- 3-4 lb roast (Get whatever looks good. I prefer the meat isn’t butterflied and has most of the visible fat on one side)
- 1- 26 oz can Campbells Cream of Mushroom Soup
- 1 box (2 pkt) Lipton’s Beefy Onion Soup
- 1 lb baby carrots
- 2 lbs small yellow potatoes (Yukon Gold work here), quartered
- Reynolds Slow Cooker Liner (YES – This is an absolute MUST!! You will never want to make this again if you have to scrub the burned stuff out of the crock)
1. Dust off the crockpot and add disposable crockpot liner. Do not skip this step! Make sure your crockpot is plugged in. It sounds stupid to say, but trust me, I have done it before.
2. Put the roast into the crockpot straight from the fridge, fat side down. I mean it! No silly browning step needed.
3. Dust the top of the roast with both packets of the onion soup mix. Try to get it distributed evenly on the meat.
4. Pour entire can of cream of mushroom soup on top of the roast. Try to cover the roast completely.
5. Put on the lid. Turn the crockpot to HIGH for 4 hours (as important as remembering to plug the stupid thing in!). DO NOT OPEN THE LID!! Every time you open the lid, you let all the trapped cooking goodness escape, thus adding cooking time. Don’t be tempted to peek or stir. It will be fine without you.
6. After 4 hours, throw in the baby carrots and quartered potatoes. Stir them around into the sauce and try to distribute them evenly. Return the lid and cook on HIGH for another 4 hours. Note: Resist the urge to add water! The veggies will give off plenty as they cook.
7. After 8 hours total cooking time, turn the crockpot down to LOW or WARM (depending on your model). With two forks, shred the meat (it should be falling apart), stir into the sauce and cover. Allow the meat to absorb the juices for about 30 minutes. I usually cook a pot of rice about this time.
8. Enjoy! We like ours over rice, but it is perfectly amazing just as it is.
If you don’t enjoy this roast (assuming you are a meat eater, and if not, I’m not sure why you are still reading), you may have suffered a traumatic head injury and don’t know it. I’m just saying you might want to get that checked out.