Beef Pot Roast

Many newlyweds receive crock pots as wedding gifts but don't know exactly what to do with them. After about six months of being married I finally decided to try to use my crock pot. It is such a great way to have a full meal waiting on you when you get home for dinner! The best part is that there are so many different ways to make a pot roast - you can really use whatever you have in the kitchen.

Beef Pot Roast

Ingredients:

1 or 2 yellow onions
2 large baking potatoes (any kind of potato will work)
4-5 large carrots (or a handful of baby carrots)
Sliced mushrooms
Beef roast (any large type of roast - they have many different names, 3-4lbs)
Salt and Pepper
2 tablespoons canola oil
1 can Cream of Mushroom soup
1 packet dry onion soup mix
1 cup beef broth (or french onion soup)
1/4 cup Worcestershire
1/2 cup red wine

Preparation:
Cut the onions, potatoes, and carrots into chunks. Place in the crock pot with the mushrooms. Season the roast with salt and pepper. Brown in on all sides in a skillet in oil (this should only take 10 seconds or so on each side - I use tongs to make sure I can get each side easily.) Put it in the crock pot on top of the vegetables. Stir together all of the other ingredients in a bowl; pour over the top of the pot roast. Cook on low for 6-8 hours. (Almost any of the ingredients can be left out or exchanged for other ingredients.)
Click here for a similar recipe from Sandra Lee (with frozen vegetables and a different marinade)http://www.foodnetwork.com/recipes/sandra-lee/beef-pot-roast-recipe/index.html