Slow cooker pot roast

When the slow cooker came out, a stream of slow cooker recipes also came out. And Moms across the US discovered a new way to have a good, healthy meal ready for their families without a whole lot of hard work. 

This recipe is straight from one of the first crock pot books printed and came with the crockpot. It was one of the first large crockpots I ever owned.

• 4 pounds chuck roast salt and pepper to taste
• 1 packet dry onion soup mix (you can make a lower sodium version here)
• 1 cup water
• 3 carrots, chopped
• 1 onion, chopped
• 3 potatoes, peeled and cubed
• 1 stalk celery, chopped

1. Season the roast with salt and pepper to taste. 
2. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
3. Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
4. Cover and cook on Low setting for 8 to 10 hours.

540 calories per serving, 8-10 servings

VERSION 2:

In the 1950s the Lipton onion soup pot roast recipe was very popular but it was cooked in the oven. Then, when crockpots became popular, it was revamped to be done in the crock.  

• 2 (10.5 ounces) cans of condensed cream of mushroom soup [or use Memaws LOSO]
• 1 ¼ cups water
• 1 (1 ounce) package dry onion soup mix [or make your own, see below]
• 5 ½- 6 lbs pot roast

1. Mix condensed soup, water, and dry onion soup mix in a slow cooker. 
2. Place pot roast in the slow cooker and coat with soup mixture.
3. Cook on Low for 8 to 9 hours or High for 3 to 4 hours.