Sunday, June 13, 2010

Slow Cooker Pork or Beef Roast ~ by Sarah

This recipe is a combination of ideas from Angela and ideas from me.  You can use a pork roast or a beef roast--the cheaper the better!  It is incredibly delicious!  This is one of Wes's favorite meals.

1 pork or beef pot roast
1 envelope dry onion soup
1 can golden mushroom soup
1 heaping spoonful diced, jarred garlic
seasoning salt, garlic salt, pepper

Drizzle olive oil in large skillet.  Heat over medium-high until oil is hot.  Place roast in skillet and brown on all sides.  Season well while browning. 
 Place roast in crock pot.  Pour golden mushroom soup over roast, then sprinkle the envelope of onion soup.  Add a small amount (about 1/2 a cup) of liquid--water, or beef broth if you're using a beef roast. 
Cook on low for about 6 hours.

Depending on how watery the roast is, the gravy in the crock pot may be thick enough to serve as is.  If it's not, add some flour and milk (I use heavy cream if I have it) and cook over medium-high heat until it's at your desired thickness.
You can add potatoes and/or carrots to the roast when a few hours of cooking time is left.  It makes the gravy a lot more watery, so sometimes I cook them separately.

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