Slow Cooker Pot Roast

There are some times when a picture is not worth a thousand words. This is one of those times. Some dishes don’t photograph well even for people with good photography skills, and since I don’t have those, I end up with a photo like the one above. But you need to trust me on this one. Even though it isn’t very pretty, this pot roast is so good. And it fulfills (almost) every possible recipe desire!

Comfort food? Check

Easy to make? Check

Meat and potatoes dish for the man in your life? Check

Minimal list of ingredients? Check

Great leftovers? Check

Makes the house smell uber-yummy all day? Check

So even if you can’t trust the picture, please trust the words. This recipe really is easy, tasty, and perfect for those chilly fall and winter days when the comfort food cravings are strong. I like to serve the meat and lots of gravy over egg noodles or mashed potatoes, and the leftovers make awesome French Dip Sandwiches.

Slow Cooker Pot Roast (my own recipe)

3-3.5 lb. chuck roast*
2 tbs. olive oil
3 tbs. flour
salt and pepper to taste
1 large yellow onion
2 cans condensed cream of mushroom soup
1 packet dry onion soup/dip mix
3/4 cup water
3/4 cup red wine**
*I find the cut marked “chuck tender roast” is my favorite, but cuts marked “chuck roast” or “pot roast” work well also.
**You can substitute beef broth for the wine, but if you do, use low sodium broth and condensed soup.

 

Slice onion into 1/2-3/4 inch slices, crosswise (as if making onion rings). Place slices into slow cooker (you are making a place for the roast to sit). In a bowl, stir together condensed soup, dry soup mix, water, and wine.

Liberally salt and pepper both sides of the chuck roast and dredge both sides in flour. Heat olive oil in a large skillet over medium-high heat. Sear roast on both sides until it begins to brown, about 5 minutes per side.

Transfer roast to slow cooker, placing on top of onion slices. Pour soup/wine mix over the roast. Cook on low 7-8 hours. Shred meat with a fork, removing any excess fat, and serve over preferred starch with lots of gravy.

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