Today I am battling allergies. I just got home from vacationing in florida, and on the flight home I developed allergies from the altitude change. It happens to me every time I travel. So when I got home I thought I would make a comforting meal for the family to help with allergies and jet-lag. In my up coming posts I will talk about our trip to Orlando, but for right now here is some good old family comfort food.
Slow Cooker Pot Roast
2 (10.75 ounce) cans condensed cream of mushroom soup
1 package dry onion soup mix
1 cup water
3-3 1/2 pounds pot roast
3 cups cut or baby carrots
Salt
Ground pepper
Garlic powder
Begin by placing carrots at the bottom of slow cooker.
Season chuck roast on both sides with salt, black pepper and garlic powder and place on top of carrots in slow cooker.
In a small mixing bowl or measuring cup, combine 2 cans of cream of mushroom soup, package of onion soup mix and 1 cup of water and mix well.
Pour soup mixture over chuck roast and cook on high in slow cooker for 5-6 hours or on low 8-10 hours. The roast will be tender and falling apart when done.
This recipe is so simple and so delicious. I can cook this anytime of the week and my family loves this meal. Pair this with some asparagus and some mashed potatoes or egg noodles and dinner is served.
