Roasts: Marie's Easy Slow Cooker Pot Roast

Jun 27, 2007 I loosely followed this recipe, and chose it because I wanted an alternative to the standard cream of mushroom soup (I don't mind it too much, but I'm not the biggest fan). I had just over two pounds of beef. To avoid having it turn out bland, I added 1 cup of beef broth instead of water, 1/4 c Worcestershire sauce, parsley, and two cloves of garlic minced. I didn't have onion soup mix, so I added around a tablespoon of onion powder, and some salt and pepper. I also cut up one large carrot, two stalks of celery, 5 small potatoes. Then, I let it all sit and marninade overnight in the slow cooker dish in the fridge. I followed the rest of the directions as written, turning on the slow cooker and letting it all cook 10 hours while I was driving to and from or at work. When I got home, it smelled wonderful (my husband had to smell it all day!) and the meat was falling off the bone. I sampled some of the veggies and almost couldn't stop eating them! I made Sky High Yorkshire Pudding with this (highly recommended). With my slight variations, I give this recipe a 5! Great base to start with and adjust to your taste.

—CafeYork 

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