Favorite Recipe Series: Easy Slow Cooker Pot Roast

Let’s make an Easy Slow Cooker Pot Roast!

Cooking at home is one of the most frugal things you can do.

One of our favorite recipes  at the I Heart Tightwad’s home is Pot Roast. FYI, we also love Rib eyes. Pot roast is $3.49 lb, rib eyes $14.99 lb on sale. Living the frugal lifestyle and enjoying life is the crux of the I Heart Tightwad philosophy. This recipe came from a “Hints from Heloise” article in a newspaper from ages ago.

If you are too young to remember Heloise, she gave tips on homemaking in newspapers around the country.  She was an original frugal homemaker. Most homemakers were in the “old” days. After reading for many years,  I remember practically harming myself with massive eye rolls at some of the suggestions. My favorite: “If doing something messy, do it over the sink.” Snort! Really……? My mother thought I was too harsh and that newer homemakers would need those suggestions. I suppose.

Pot Roast Recipe from my binder:

I’ve been making this since 2003!

Anyway, that level of “hint” was the beginning of the end for me. Luckily I had found the “Tightwad Gazette” by then and so had a new hero.

Amy Dacyczyn wrote a newsletter called the “Tightwad Gazette” which was her take on frugal living and included tips from readers. She also compiled them into books.

My blog name came from my love of her books. Here is her book compilation of her newsletters.
You can get this at most libraries, fyi.

Back to Heloise! Heloise also printed ideas from readers and this suggestion is for when making a Pot Roast in the oven:

“Mix up 1 can of cream of mushroom soup and 1 package of Lipton onion soup. Pour over the roast and cook at 350 until the meat is done. You will have the best gravy you ever tasted.”

It is good. My Pot Roast version is even better, and I use a slow cooker rather than the oven.

My full modifications are as follows:

RECIPE For Slow Cooker Pot Roast

    • 1 3lb beef roast (chuck roast, etc). I look for them on Sunday early mornings in the mark down at local grocery store. I got this one for $3.49lb. Mine is boneless.
    • Salt  Tbsp1.5 (yes that is Tablespoons!)
    • 1 can cream of mushroom soup. Here is a recipe for homemade if you are so inclined. I am not. I have Aldis!
    • 1 can diced tomatoes, 14.5 oz    
    • about 6-10 oz of cooking sherry (if serving kids, go on the lighter side, it can permeate the flavor a bit much)
    • One onion sliced (optional)    
  • 1 envelope onion soup mix, Aldis or generic is fine.  

First of all, Salt the meat liberally! Both sides. Let sit for 5-10 min for salt to penetrate. Wait to add pepper after it is cooked. Get out your crock pot and a dutch oven.

Heat up the dutch oven on high on the stove. Plug in the crock pot. Go ahead and preheat it on low.

While preheating pot, Mix up the tomatoes, cream of mushroom soup and onion soup in a bowl.   

Pour half of the sherry into each can (tomatoes and soup) to “rinse” them out, getting all that goodness. Don’t add to bowl yet. Already did it? Fear not, it’s not the end of the world.

Brown the meat in a dutch oven with a little oil, bacon grease or coconut oil before putting it into crock pot.

Get it nice and brown on all sides.   

In addition to browning the meat, I’ve been known to slice up an onion and toss it in the crock pot with the meat. It dissolves by the time the meat is done.

After putting the meat into the crock pot, off heat, I de-glaze the dutch oven with the “rinsing” sherry, then pour that into bowl with soups, mix up and pour over meat.

Finally. put on the lid and cook on low for 8 hours. I usually turn it half way through. It should be falling apart when ready.

The Pot Roast gravy is WAY good and requires mashed potatoes and we think popovers too. RECIPE for popovers.

NOTE: I am toying with buying an Instapot to replace my crockpot. If so, I will modify this recipe soon.

Do you own a crock pot and/or an Insta pot? Please chime in

Easy Slow Cooker Pot Roast

  • 1 3lb beef roast (chuck roast, etc).
  • 1.5 Tbs salt
  • 1 can cream of mushroom soup.
  • 1 envelope onion soup mix
  • 1 can diced tomatoes, 14.5 oz
  • 6-10 oz of cooking sherry
  • 2 Tbs oil (coconut, olive, bacon fat, etc)
  • One large onion sliced (optional)
  1. Salt meat liberally. Let sit while you heat dutch oven on the stove, high. Also preheat crockpot on low.
  2. Mix cream of mushroom soup, onion soup, and tomatoes together in bowl.
  3. Use sherry to “rinse out cans”. Set cans with sherry in them aside.
  4. Melt fat in dutch oven. Turn heat to medium high.
  5. Brown meat on both sides. 2-3 minutes per side.
  6. If using sliced onion, put into bottom of crock pot.
  7. Place meat in crock pot.
  8. Remove dutch oven from heat.
  9. Deglaze pan with sherry, stirring and scraping to get any bits from meat. Pour into bowl with tomatoes, etc. Mix.
  10. Pour over meat. Put on lid. Cook 7-8 hours on low. OK to turn meat over half way through.
  11. Serve with mashed potatoes and popovers.





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