Martha Stewart’s Slow Cooker Pot Roast Recipe Is The Easiest Comfort Food Ever

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Growing up, I can distinctly remember coming home after church to the smell of pot roast on several occasions. It’s the perfect comfort food for a chilly night and the leftovers are arguably even better the next day. Of all the recipes out there for pot roast, Martha Stewart’s is one of the easiest (and tastiest) I’ve found. Whip it up this weekend and enjoy the sweet smell of slow-cooked goodness.

Martha Stewart’s Slow Cooker Pot Roast Recipe:


Ingredients:

  • 3 lbs of beef for pot roast
  • 4 carrots, peeled and cut
  • 1 large onion, sliced
  • 1/4 tsp. dried thyme
  • Salt and peper
  • 4 medium Yukon gold or white potatoes, peeled and cut
  • 2 dried bay leaves
  • 1 can (10.75 oz.) Campbell’s tomato soup
Directions:
Place the beef on a plate or cutting board and season with salt and pepper. Put cut carrots, potatoes and onion into your slow cooker and season them with salt and pepper. Add in the bay leaves and thyme, then place the meet on top. Add in the tomato soup, cover and cook on low for 8 hours (or high for 6). Remove the meat and place it on a cutting board, then transfer the vegetables to a separate platter. Slice the meat, then add it to the platter with the vegetables. Pour the sauce from the slow cooker into a liquid measuring cup and skim any fat off of the top. Taste and adjust with seasonings as you’d like, then pour the sauce over the meat and veggies. Enjoy!

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