Sunday is the perfect day of the week for me. It is usually a day when we wake up late and move a little slower.
Not to say that we don’t do anything on a Sunday. Mornings are reserved for yard work in the summer and a few house chores in the cooler weather. When our chores are finished, we often sit down for a big breakfast of pancakes or waffles with sausage and bacon. I love those mornings.
The afternoon will often find us reading a good book or watching a movie that has been on our long list of movies to watch. My daughter and her boyfriend often drop by and we all play a game or two.
A great dinner and a glass of wine with family and friends ends, what I consider, the perfect day.
One of our favorite Sunday dinners is easy slow cooker pot roast with mushroom gravy. I usually serve it on egg noodles, but you could serve it on mashed potatoes and it would be just as great.
My Mother began making this dish around the time Campbell’s Soup began to make their cream of mushroom soup. I remember my Mom making this in an old cast iron pot that had been my Grandmother’s. If I remember correctly the pot was passed on to my Mom and Dad when they got married.
I updated the recipe when I received my first slow cooker. When I got my first slow cooker, my daughter was young and I was homeschooling her. We were on the road going from event to event and I didn’t always have time to watch over the roast on the stove.
More recently, I updated the recipe to include fresh mushrooms and onions. They are the perfect addition to the classic pot roast my Mother always made.
- 1 5 - 6 pound or larger Pot Roast (Chuck)
- 1 can cream of mushroom soup*
- 1 cup sliced mushrooms
- 1/2 onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- Mix spices together and rub on roast.
- Heat olive oil in a pan until almost smoking. Sear each side of the roast.
- Place the roast in a slow cooker and top with the cream of mushroom soup.
- In the same pan you seared the roast, sauté the onion till soft. Add the mushroom and sauté another minute or two.
- Place the onion/mushroom mixture on top of the cream of mushroom soup.
- Place the lid on the slow cooker and cook for 6 - 8 hours at low. The roast is done when the meat easily falls apart.
- * If you use a larger roast, you can use two cans of cream of mushroom soup
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