There is pretty much always left over pot roast whenever I make it. I have learned a few little tricks…mainly from my mom…about how to not let those go to waste. Sometimes I will cook up some egg noodles and toss the meat in making a beef and noodle casserole. If you plan on doing this, just make sure you save the au jus so that you can make some gravy. Don’t worry if you forget though, you can always just use cream of mushroom soup. Check out what they are saying about this recipe over at Group Recipes:
“This is the easiest ever pot roast for the crock pot. Put it together in the morning, and everyone has a really good meat and potatoes dinner at the end of the day.”
My husband loves his meat and potatoes, so this is the perfect dish for busy weekdays when I don’t have time to spend in the kitchen.
Ingredients
2 to 3 yukon gold potatoes, peeled and quartered
8 to 10 baby carrots
1 sweet onion, quartered
2 to 3-lb. beef chuck roast or an eye round roast
10-3/4 oz. can Campbell’s cream of mushroom soup
1-1/2 oz. pkg. Lipton onion soup mix
Instructions
Arrange vegetables in a slow cooker;
place roast on top.
Spread soup over roast; sprinkle with soup mix.
Use no water.
Cover and cook on low setting for 9 to 10 hours.
Makes 4 to 6 servings.
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Quick Tip: Speed up the cooking time by uping the temperature setting.
Thanks again to Group Recipes for this super simple recipe.