Pot Roast Take 2

It's hard to believe it's been almost a year since the infamous pot roast incident that resulted in hot oil splattered all over my face.  I'm happy to report that I've survived and haven't left the kitchen yet! Our first year of marriage has included some ok meals, and even some that had to be thrown out (thank goodness we have a Little Caeser's close by!). But we've also enjoyed some really delicious dishes too and one of our new favorites is pot roast and roasted veggies! My mom passed this roast recipe on to me and it's not your traditional pot roast, but it's super easy and goes really well with roasted carrots and potatoes. Yum!

Easy Crockpot Pot Roast

4 lb. pot roast

1 can cream of mushroom soup

1 packet onion soup mix

1 cup water

Place pot roast on two pieces of foil (make a cross out of the foil). Mix together soup and soup mix.  Spread mixture over the pot roast, making sure it covers all sides.  Wrap the roast in foil and place in crockpot.  Pour water around the roast. Cook on low for 6-8 hours.

Roasted Veggies

potatoes (depending on size, 1-2 for each serving)

carrots (3-4 per serving)

small onion (we don't actually eat the onion, we just like it for flavor but you can add more if you want)

1/3 cup olive oil

1 tablespoon salt

1 tablespoon rosemary

1/4 teaspoon pepper

1/2 teaspoon garlic powder

Cut veggies into small pieces and place in single layer on baking pan.  Mix together olive oil and spices (may need to adjust depending on amount of veggies). Pour mixture over veggies and toss to coat each piece in the mixture.  Bake for 30 minutes at 450 degrees.  Test with fork and continue baking if needed until soft.  Some of the smaller pieces will get brown and crispy- so tasty!!

Hope you enjoy!