Easy Pot Roast with Carrots
Weekends are perfect for crockpot meals - they don't take too much time and they always turn out amazing. For this pot roast meal, I decided to combine two recipes - one from The Spuce Eats and one from a Google Search for "Cream of Mushroom Soup Substitute." The reasoning for this was because we had a Lipton Dry Onion Soup Mix that I thought would be good in the roast! We don't typically use regular onions but love the taste of Onion Powder or the soup mix. We also don't like mushrooms but I still enjoy cream of mushroom soup - or, in this case, a substitute.
Ingredients:
3-4 pounds chuck roast
10 baby carrots
2 Tbsp butter
1 cup milk
1 1/2 cups water
1 packet Lipton (or any) packet dry onion soup mix
4 oz cream cheese
Directions:
Center the roast in the slow cooker. Add butter, milk, water, the onion mix and cream cheese. Turn the slow cooker on high.
Cook for 4 hours, open the lid and try and shred the roast. Add the carrots. If the roast does not shred (like mine didn't), cook for another 30-60 minutes, checking every so often. You don't want to overcook the roast. Serve over mashed potatoes and pour brown gravy on top.
Ingredients:
3-4 pounds chuck roast
10 baby carrots
2 Tbsp butter
1 cup milk
1 1/2 cups water
1 packet Lipton (or any) packet dry onion soup mix
4 oz cream cheese
Directions:
Center the roast in the slow cooker. Add butter, milk, water, the onion mix and cream cheese. Turn the slow cooker on high.
Cook for 4 hours, open the lid and try and shred the roast. Add the carrots. If the roast does not shred (like mine didn't), cook for another 30-60 minutes, checking every so often. You don't want to overcook the roast. Serve over mashed potatoes and pour brown gravy on top.
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