When I was growing up, pot roast was one of the most favorite things my mom made. I fondly remember many a Sunday when I came home to the smell of pot roast cooking in the oven, and counted the minutes until dinner hit the table.
This recipe will make 8-10 servings, depending on how hungry your eaters are.
4 pounds chuck roast
salt and pepper to taste
5 tablespoons dry onion soup mix (recipe below)
1 (18 ounce) can Progresso creamy mushroom soup (it's gluten-free!)
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped
Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 10 hours.
Dry Onion Soup Recipe
¾ cup dried minced onion
½ cup gluten-free beef soup stock mix (I use Full Flavor Foods brand)
¼ cup onion powder
Combine all ingredients. Store in an airtight container.
Use 5 tablespoons of dry mix to equal one envelope of onion soup mix.