Recipe for Crockpot Pot Roast

Since there is still a chill in the air, I thought I would share my recipe for warm, comforting Pot Roast using the crockpot.  I tend to only follow a recipe once and then tweak it to make it my own.  This is one of those recipes.  Enjoy!

Jen’s Pot Roast (Crockpot)

Ingredients:

3 ribs celery, cut into large chunks

3 carrots, cut into large chunks

1 whole onion, quartered

10 baby Yukon gold potatoes, halved

4 – 5 whole cloves garlic, peeled

1 top round roast (approx 2 lbs)

1 – 2 tablespoons canola oil

1 can cream of mushroom soup (preferably natural/organic)

10 mushrooms, quartered

1/3 cup dry white wine

2 dried bay leaves

salt and pepper

Directions:

1. Cut celery, carrots, onion, and potatoes into large chunks and peel the garlic.  Place all into the bottom of the crockpot.

2. Remove all visible fat from the roast and season liberally with salt and pepper, and then brown on all sides in a skillet using 1 – 2 tablespoons of canola oil.

3. Place the roast gently on top of the vegetables in the crock-pot.

4. Pour the wine and mushroom soup over the roast, and add in the bay leaves.

5. Cook on low for 6 hours, and then add the quartered mushrooms for the last few hours.

6. Continue to cook on low for 2 – 3 more hours.

7. Enjoy!