Pot Roast and mashed potatoes is one of those comfort dinners for me. I had a rough week, so I decided this sounded perfect...and it was. It was SUPER easy and the roast was just the way I like it...that fall-apart, do not need a knife to cut it, YUMMY.
4 lb. Chuck roast, boneless
1 oz. package onion soup mix
2 cups warm water
26 oz. can cream of mushroom soup
Place your roast in a slow cooker that has been sprayed with non-stick cooking spray. In a 2 cup measuring cup, dissolve the onion soup mix in the warm water and pour over the roast. Cover and cook on low for 8 to 10 hours. About 15 minutes before serving, remove the yummy-fall-apart roast to a serving plate and cover to keep warm. Whisk in the 26 oz. can of cream of mushroom soup and add to the remaining liquid in the crockpot. Cover and let cook on low for several minutes until heated. If you want a thicker gravy, you can whisk in a cornstarch/water paste or flour/water paste to thicken. Serve this gravy over the roast, mashed potatoes or buttered noodles.
Sometimes I serve this with cooked carrots or a green salad and sourdough bread. This makes a lot of gravy, so I like that over torn up white bread the next day for lunch, too.
This recipe tastes similar to the one mom used to make...you just do not need to watch the skillet on the stove all day and add water all day so it does not burn.
Enjoy!
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