Some days, all I want for dinner is a huge slab of beef. On days like this, pot roast is the way to go, but on most days I work and can't be at home to tend anything in the oven. That sounds like too much effort, anyhow. What's a lazy cook to do? Why, pull out the slow cooker, of course!
If you don't already own a slow cooker, you should seriously consider going to your local thrift shop and picking one up for a few dollars. I've got a slow cooker very similar to this Crock Pot
with a digital timer and while it's nice... A simple knob can suffice. Got it? Good.Get yourself a big hunk of meat. Generally, I find the cheapest roast at my grocery store and buy that. Bigger is better in this recipe because it isn't any harder to cook five pounds of meat than one! Just be sure it'll fit in your slow cooker with a little room to spare for liquid.
Start preparing this recipe in the morning. Into the crock pot, add 2 cans of cream of mushroom soup, a package of dry onion soup mix, 1/2 cup of red wine (anything is fine, as long as you would drink it), and 1 cup beef broth (bouillon is also fine). A tablespoon of Worcestershire sauce finishes it off. Start the slow cooker at high heat.
Get your meat out of the fridge and begin heating a skillet on medium-high heat. Cast iron would be best, but a standard pan (not non-stick) will do the trick. Let it heat for 3 minutes or so. You want the meat to sizzle and sear when it hits the pan! If all you have is non-stick, that's fine. Just don't preheat it nearly as long. Sear the meat on each side, seasoning with a bit of salt, pepper, and garlic (I've also been known to use Montreal steak seasoning). By the time you're done, the outside should be completely browned. Remove the meat to the slow cooker.
Unless you're exceptionally lucky, it's unlikely that your meat will be completely covered by liquid. Add a little extra beef broth and wine to fill the crock pot to about 3/4 of the way up the meat. Cover your slow cooker. Just before you leave, switch the temperature from "high" to "low." ("Low" will finish cooking in 8-10 hours. "High" is usually more like 4-5. Stay on "high" if that timeline suits you better.)
When you return, you should have a house full of delicious smells. Remove the meat from the slow cooker and place it on a cutting board with a big lip. It'll drain a lot of liquid, so be prepared for some clean-up. Let it sit, covered with aluminium foil, for 10 minutes. Carve across the grain and serve with your choice of sides. I prefer mashed potatoes and broccoli. The liquid used for cooking makes fantastic gravy. Just ladle it on!
It can't get much better than this... Unless you turn it into french dip sandwiches. But that's another post.
This recipe is an adaptation of "Awesome Slow Cooker Pot Roast" from AllRecipes.com.
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