For years, I made roasts in the slow cooker, but they always turned out dry. Then I discovered a recipe that always creates moist roast with minimal effort.
To get started, you’ll just need two cans of condensed cream of mushroom soup, one package of Lipton Onion Soup Mix, and a 5-1/2 pound pot roast (or your favorite roast cut).
Mix the soup and soup mix in a bowl with 1-1/4 cups of water. Put the pot roast in the slow cooker, cover with the mixture, and cook on low for eight to nine hours. The result? Melt in your mouth yumminess!
The best part of all? The mixture makes a meaty gravy that you can pour over your potatoes! The end result:
Stephanie Faris is the Simon & Schuster author of the middle grade books 25 Roses and 30 Days of No Gossip, as well as the Piper Morgan chapter book series. Her freelance work has appeared on NYPost.com, Mental Floss, The Week, and Your Teen magazine.