It can make your head spin, seeing how fast my little family can change out of “church clothes” and into “lounging clothes” when we get home on Sunday mornings. When we get home and open the door, the smell of this pot roast is a big “welcome home!” I like to put this roast on to cook around midnight on Saturday. By lunchtime on Sunday it is perfectly done.
Makes 4 to 6 servings
ONE 3- TO 4-POUND CHUCK ROAST
1 PACKET LIPTON FRENCH ONION SOUP MIX
1 LARGE ONION, QUARTERED
6 CARROTS, ROUGHLY CHOPPED
TWO 10.75-OUNCE CANS CONDENSED CREAM OF MUSHROOM SOUP
½ CUP MILK
Coat the roast with the onion soup mix and place it in a slow cooker. Add the onion and carrots. Spread the canned soup over and around the roast. Pour the milk on top and cook it on LOW for 12 hours. The meat will be falling apart.
SOUTHERN SIMPLE: I serve this tender chuck roast with Buttermilk Mashed Potatoes or over rice.
SOUTHERN SIMPLE: It may be tempting to crank the heat up to high. Don’t do it—the meat needs the time to cook slow and low, and too much heat will cause the mushroom gravy to scorch.