This is by far the best pot roast recipe I’ve ever made. I adapted it some for our family’s favorite taste – which is to say, to have some, as opposed to most pot roast recipes I’ve tried.

This has been one of my daughter’s favorite foods since she was very, very young. I try to make it once or twice a month because it’s great for leftovers, lunches through the week and an easy weeknight meal.

The ingredients are probably already in your pantry.  Simple, right?  Just get the roast. I buy them when they’re on sale, usually at Fresh Market or Winn Dixie.

So here’s all you do.  This is a slow-cooker-slash-crockpot recipe so you’re going to pile it all together in the morning, and enjoy in the evening.  That’s why we use crockpots, right?

Dice your onions, coarsely.  Just chop ‘em up.

Then, just pile everything into the crockpot.   Roast first, carrots (one bag of baby carrots), potatoes, and onions.

Then, dump in your broth, cream of mushroom soup and mix it all up, and onion soup mix.

And mix it all up, as best you can anyway.  Don’t worry if it’s not all immersed;  it’ll get juicier as it cooks and eventually all blend together.

Put the top on, turn it on low and walk away.  For at least 8 hours.  The leaner the meat, the longer it takes to get tender.

Fast forward to after work.  Like, 5:00.

Looks disgusting, in my opinion, but it smells so good.  Oh it smells. so. good.

So at this point, you need to just shred the roast.  Pull it out and put it on a cutting board.  Use a fork and knife to pull it apart into bite-sized pieces.

(Mmm – this is the perfect consistency.  Nice and tender.)

After you shred it all up, put it back into the pot and mix it up.  If your gravy is a little runny, like mine is (I just dumped in all the broth I had in the fridge), add a sprinkling of corn starch to reach the desired consistency.

Mix it up, and serve with some delicious bread.

(I’m not a photographer.  I don’t pretend to be a photographer.  But, I don’t know that anyone could make pot roast look pretty.  It’s just.  Um. Brown.)

Notes:

• Use a good roast, like sirloin-tip or tri-tip to save yourself the calories and from trimming fat.  The leaner the meat, the longer it need to cook to get tender though.
• If you’re feeling up to it, you can always brown the meat with some olive oil, garlic, salt and pepper before throwing it in the crockpot.  Totally not necessary, but some folks like that.
• If the meat doesn’t shred really, really easily with a fork, it’s not done.  Turn it up to high and let it sit another hour.  Eight-nine hours is usually more than enough time though.  I’ve even cooked it in six, using a 2.5lb roast.