I’m really starting to embrace the slow cooker and everything it can do. For some reason I feel wonderfully “old fashioned” whenever I pull it out and sit it on the cabinet. Don’t ask me why – I just do. Perhaps because the slow cooker was used a lot when I was younger – and I have fond memories of my Grandparents, as well as my Mom using it quite frequently.
I admit that it took me a little time to warm up to the whole slow cooker idea – perhaps because I’m so impatient on things – but I am really loving the concept…now.
This recipe is one that both my Grandma and Mom have used over the years. The flavor and texture of the meat is delicious and moist while the vegetables are perfecty cooked. I’m sure most of you have heard of this recipe, or at least a version of it, but my personal favorite is my version, here…
Sidenote – I originally “shared” this recipe with my followers on Snapchat. If you have Snapchat, follow me there. My username is, “blaisethebaker”. Notice in the picture how I spelled “potatoes”. It is obvious I am not the world’s best speller – and it is also obvious that Snapchat doesn’t come with spell check… Hahahaha
Slow Cooker Old-Fashioned Mushroom and Onion Roast
4 cups washed and diced potatoes
4 cups mini carrots
1 package dry onion soup mix
1 can cream of mushroom soup
4-5 pounds chuck eye roast, cut in half
Start by lightly spraying your slow cooker with non-stick cooking spray.
Add the washed and diced potatoes with the mini carrots to the slow cooker and then add in the dry onion soup mix and the can of cream of mushroom soup. Stir everything together well.
Place the cut chuck eye roast on top of the coated vegetables. Place lid on slow cooker and cook on low for 5 hours.