As another arctic chill sweeps across the nation, I decided this would be a good time to post my favorite slow cooker recipe. Pot roast is one of the ultimate comfort foods, and this version is easy, flavorful, and budget-friendly. I found the recipe in a Better Homes and Gardens Magazine special issue a few years ago, and have made it several times, always with excellent results. I rarely cook with canned soup because of the high sodium content, but this is one of the few recipes using condensed soup that I will make because it is so good!
Slow Cooker Mushroom Pot Roast
4 medium unpeeled thin-skinned potatoes, quartered (1 1/2 lbs.)
1 bag (16 oz.) peeled baby carrots
1 can (4 oz.) mushroom stems and pieces, drained and rinsed
1/2 tsp. dried basil, crushed
1 1/2 lbs. boneless chuck or rump roast, trimmed of fat
1 can (10 3/4 oz.) condensed golden mushroom soup
Combine first four ingredients in a 4-quart slow cooker. Top with meat, cutting to fit if necessary. Pour soup over meat. Cover and cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours. Serves 6.
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