This is one of those old family recipes. My mom has been making pot roast this way for as long as I can remember. It’s a little different from most roasts, but I think it is super delicious. It’s very difficult to overcook the roast, so you can make it up and start it early in the morning and it will be falling-apart done come dinner time. This is my favorite kind of recipe: no muss, no fuss. Enjoy!
Crock-Pot Pot Roast – Serves 4-6
1 2-3 pound chuck roast
1 can cream of mushroom soup
1 package onion soup mix (I like Lipton’s)
Dry red wine
Pat roast dry and sprinkle all sides evenly with black pepper and garlic powder, to taste. Place in slow cooker. In a bowl combine, cream of mushroom soup, onion soup mix, ¾ of a can of red wine, and ¾ of a can of water. Mix thoroughly and pour over roast. Cover and cook on low 6-8 hours. Serve with rice.