This was my Dad’s All Time Favorite! Of everything my Mom cooked – this was the best.
It’s an oldie but a goodie!
- 1 Chuck Roast
- 1 Can Cream of Mushroom Soup
- 1 Bag Dry Onion Soup Mix
You can cook this in a slow-cooker or in the oven. Place the meat in the slow cooker or in the bottom of a roasting pan. Place the quartered potatoes on top. Mix the two soups together and pour on top. If using a roasting pan cover with tin foil.
Slow-cooker – cook on low for 8 hours or high for 4. I prefer it on low for 8 hours, this seems to make the most tender meat.
Oven – Cook at 300 degrees for 4 hours for a four pound roast. You can adjust the time depending on how big the roast is.
I always use a Chuck Roast. This cut is perfect for pot roast. Other roasts can turn out tough. A Chuck Roast is always tender. Some people prefer carrots. I cook mine on the side. I find they make the gravy and meat sweet. So you can boil raw carrots until they are soft, or use a can of carrots and serve them on the side.
Prep time – 3 minutes – cook time 4-8 hours
Serves 4-6 depending on the size of the roast
- 1 Whole Chicken
- 2 tsp Lemon Pepper
- 1 tsp Garlic Salt
- 1/2 Lemon cut into 2 slices
Place lemon slices on bottom of slow cooker. Remove chicken from wrapping place in slow cooker on top of lemon slices. Sprinkle with Lemon Pepper and Garlic Salt. Cook on high for 3 hours. Remove from slow cooker and place chicken on roasting pan or cookie sheet. Bake in oven for 1/2 hour at 400 degrees. This is to brown the skin. It will not brown in the slow cooker. I don’t care about all the pics you see on Facebook showing a beautiful brown chicken. It’s simply not possible. Those aren’t real recipes and don’t turn out right. If you don’t care about brown skin, then leave it in the slow cooker for 1 more hour.
Make gravy from the drippings in the slow cooker. Very yummy!
- 2 lb. Boneless Petite Ham
- 1 cup chicken broth
I bought a “Boneless Petite Ham” – it was 2 pounds which is more than enough for 4 people. I added 1 cup of chicken broth to the bottom of the slow cooker. Then placed the ham inside.
I cooked it on low for 4 hours. The broth helps keep it moist and from sticking from the bottom.
Does it get any easier than that?