There are lots of people out there in the world searching for crock pot pot roast recipes. In fact, it is the most googled term that leads to this blog. Sometimes up to 25 people a day find this site by googling “pot roast crock pot”. Other popular search terms are “red bliss mashed potatoes”, “turkey bacon wrapped dates”, and “what to do with leftover gravy”. For a while someone was googling “baked zinni” and I had to warn my friend Zinni that someone was planning to bake him! Google search terms just fascinate me.
Let’s get back on track here. I am trying to use my crockpot at least once a week because it seems like it is an in demand topic, and it is really convenient. Crockpot recipes are usually very simple, you combine a bunch of ingredients and let it cook all day. When you get home from work you have dinner waiting. It is very easy to make a lot of food in a crockpot so you will have food for a few days.
This pot roast recipe is quite similar to my dad’s classic recipe. This time around I added fresh mushrooms, shallot, and a splash of red wine vinegar. I was worried that the mushrooms would cook down to nothing over the course of the day, but they didn’t. The pot roast was fall apart tender and the shallots added a nice flavor. Next time I may add a couple of cloves of garlic.
2 cans Cream of Mushroom Soup
1 cup Beef Broth
2.5 Pot Roast
8 ounces Mushrooms
1/3 cup Red Wine Vinegar
1/4 cup Corn Starch
1/4 cup Water
Slice the shallot and the mushrooms. Combine the cream of mushroom soup, broth, and red wine vinegar in the crockpot. Stir and then add the pot roast. Pour the mushrooms and shallot over the pot roast.
Cook on low for 6-8 hours.
I wanted my pot roast to have a thicker sauce, so I used corn starch to thicken it. Combine the corn starch and water, stir together. Add to the crockpot and let it simmer for about 5 minutes. The sauce will thicken. This is a great trick to use with other sauces.