Tuesday, November 1, 2011

Crockpot Pot Roast and Cinnamon Swirl Cake

I had both of my crockpots cooking yesterday and boy oh boy did my house smell yummy! I made a very simple pot roast that turned out delicious! I have used this recipe many times before. You can't screw it up and the meat always turns out so tender and tasty. (If you are wondering, on the left side of the plate are potato bourekas, found in your kosher freezer section)


  • The Recipe:

  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 (1 ounce) package dry onion soup mix
  • 1 1/4 cups water
  • 5 1/2 pounds pot roast

Note: You can add carrots (as I did) as well as celery and potatoes.

  • In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

My other crockpot was cooking the Crock Pot Recipe Exchange's Cinnamon Swirl Cake. I followed the directions pretty closely, but for some reason my cake didn't come out with a swirl in the middle. The cinnamon ended up close to the top and bottom. But it still tasted good. It was very dense and moist. If anyone tries this recipe and it turns out, let me know!


3 comments:

  1. I can't eat mushroom soup as I'm allergic to mushrooms. However, my favorite way to make pot roast it to get a packet of brown gravy mix (I use the low sodium kind), then add water (I don't use an exact amount, I usually try to make it so that there's an inch of water at the bottom of the pot). Stir well, then put the roast in. It's so moist and yummy!

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  2. My pot roast recipe is pretty close to this, but I found that for an extra tender roast, cook on low starting late the night before (I usually start between 10 pm and midnight). It comes out amazingly tender and is great if you want shredded beef because it practically falls apart all on it's own. This only works with beef though. Don't try it with a pork roast.

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  3. My pot roast recipe is pretty close to this, but I found that for an extra tender roast, cook on low starting late the night before (I usually start between 10 pm and midnight). It comes out amazingly tender and is great if you want shredded beef because it practically falls apart all on it's own. This only works with beef though. Don't try it with a pork roast.

    ReplyDelete