The perfect Sunday Dinner roast, cooked to perfection in your trusty slow cooker
Course:
Dinner
Servings: 6 Servings
Author: Cristina
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1 3
lb
pot roast
-
2 cups
-
Cream of Mushroom Soup
(http://halifaxbloggers.ca/isaynomato/2015/01/26/cream-of-mushroom-soup/)
-
2
sweet potatoes
, diced
-
4
carrots
, diced
-
1
onion
, diced
-
dash of salt and pepper
-
OPTIONAL: 1 each of turnip
, rutabaga, or parsnip
-
Chop potatoes, carrots and onion into small, bite-sized pieces, and cook in a frying pan until slightly soft, about 5 minutes. Transfer into slow cooker.
-
Brown the outsides of the pot roast in the same frying pan, and then place in slow cooker on top of veggies.
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Pour the cream of mushroom soup over the roast and veggies, add dash of salt and pepper, and cover with lid.
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Cook for 8 hours on Low (preferred), or 4 hours on High.
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Serve and enjoy!