I'm back! Did you miss me?
We're adjusting to life as new parents, again. Ethan is the sweetest little baby, and Evie is the best big sister. Seriously, she's doing even better than we thought she would.
And, despite being sleep-deprived, I'm even up to cooking a meal now and then. Nothing gourmet, to be sure, but at least I'm back in the kitchen! Tonight I made a very easy pot roast, to rave reviews. Even my almost-vegetarian daughter ate the meat! It also makes it's own yummy gravy while cooking, which is my favorite part...
Slow Cooker Pot Roast
2 Tbsp butter
1/4 c flour
salt, pepper, and garlic powder (for seasoning)
2-3 lb pot roast
2 (10.75 oz) cans cream of mushroom soup
1 (1 oz) package dry onion soup mix
1 1/4 c beef broth
1 lb baby carrots
3 onions, quartered
4 large potatoes, quartered
Melt butter in a large skillet over medium heat. Sprinkle roast with salt, pepper, garlic powder, and flour. Brown all sides of meat.
In slow cooker, mix mushroom soup, onion soup mix and beef broth. Place pot roast in slow cooker and coat with soup mixture. Add carrots, onions and potatoes.
Cook on High for 3-4 hours, or Low for 8-9 hours.