Slow Cooker Pot Roast with Mushroom Gravy

WARNING:  I’m about to become obsessed with my crock pot.

I tell you guys this because I care about y’all and think that a crock pot investment needs to happen in every home across America.  Heck, across the world!  Life was so much easier back in the day…let’s bring back the 70’s way of cooking and bring back the easier American way of life.

 

I’m not just talking about food change here, people.  I’m talking life change, and with that – total world domination.

 

I’m actually totally kidding…well, about the total world domination part.  I don’t want to dominate the world, that would cut into my evening TV shows.  But my crock pot?  It’s all gravy baby.

There are some things that I don’t think we, as a society, should ever try to cook without at times.  Besides butter and bacon (obviously) that list includes Lipton soup mixes and Campbell’s cream of ______ soups.  Especially when that time is with a crock pot.  They’re essential!

I mean really – when else do you cut up some veggies, sprinkle some meat with soup mix, and add mushroom soup to make a gravy with the juices?

If using store-bought stuff like that is wrong, I don’t want to be right.  Just walking in the door and knowing dinner’s ready is enough to change any idealist’s heart toward using a little help from the store.

Quick note:  my crock pot tends to cook a little faster than some, but with meat you should always use a thermometer to check if it’s done.  Ours was at 170 degrees Fahrenheit after 11.5 hours, which was perfect for me.

SLOW COOKER POT ROAST WITH MUSHROOM GRAVY

• 1 3-lb chuck roast
• 3 large Russet potatoes, peeled and cubed
• 4 carrots, peeled and cut into large chunks
• 1 red onion, peeled and sliced into large slices
• 1 packet of Lipton soup mix (I used the onion mushroom kind)
• 2 cans Campbell’s cream of mushroom soup
• 1 tsp garlic powder
• 1/2 tsp black pepper

In a slow cooker place all vegetables on the bottom.  Make a little well to place the chuck roast.  Cover the tops of the veggies and the top of the chuck roast with soup mix.  In a large bowl combine the 2 cans of Campbell’s soup with 1/2 cup of water, the garlic powder, and the pepper.  Pour over the top of the vegetables and chuck roast.  Cook in the slow cooker on low for 10-12 hours, making sure you take the meat’s internal temperature – should at least be above 140 degrees.

 

When it’s done, set the meat out to rest and mix up the vegetables and gravy.  Slice meat (or shred) and serve with veggies on the side and gravy all over.  Eat!

Ah yes, 1975 here we come!