Lately I have been on a Pot Roast kick. So easy and yummy to make!
I think I like them because Usually on Sunday’s I like to make a nice big dinner. Then when Monday comes around, It’s Monday and well:
So after work and then the gym, I usually like to come home and don’t feel like cooking! Yes, Me, Jamie doesn’t like to cook on Mondays!
So a pot Roast is perfect for Mondays!
Take a (3 to 4-pound) chuck roast and Place it in a crock Pot and season it with Salt, Pepper, Seasoning Salt and garlic salt, Both sides. I didn’t measure, I just guessed!
Then I turned the crock pot up to Medium heat, and added a 1/4 cup of red wine
and one packet of onion soup mix
Add in 2 (10 3/4-ounce) can cream of mushroom soup
Then add in 2 cups of chicken broth
2 tablespoons Worcestershire sauce
then 2 beef bouillon cubes
Then add in 2 more cups of water
then 1 onion sliced into thick wedges
cook all day for about 10-12 hours. 2 hours before serving I added 5 Yukon gold potatoes, peeled
When the meat is finished it will fall apart when you go to take it out of the crock pot
Serve with potatoes and juice the meat cooked in