Crock Pot Roast

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I am dedicating this blog to Mr. E who is a family friend. Mr. E has been a faithful follower of dmariedining.com and has attempted to make a few recipes. Recently he asked me if I had any crock pot recipes that would make it easier for him to cook. He admitted he sometimes winds up with burnt food.

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First, I have to commend Mr. E for even trying to cook for his new wife. I wish more men would take up the ladle and attempt to cook for the family. Don’t get me wrong. I know there are a lot of great male chefs but usually they cook for a living. I do have a few men in my family who enjoy cooking for the sake of cooking but not many.

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After my conversation with Mr. E I started digging through old recipes and tried to come up with a few good crock pot meals. One of my friends nicknamed “Doll” helped me out by sharing a recipe she makes for special occasions. It is a pot roast simmered in mushroom and onion soup. I took the liberty of tweaking her recipe and added a few things of my own.

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I think this recipe is simple and will certainly put a smile on both Mr. E’s and his lovely wife’s face.

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One pot wonders are the way to go for aspiring chefs and anyone who doesn’t have time to fuss over a meal.

Crock Pot Roast

Ingredients:
1 medium sized pot roast
1 packet onion soup mix
1 10 oz can cream of mushroom soup
1 10 oz packet of frozen peas
2 large red potatoes peeled and cubed
6 carrots peeled and sliced
1 small jalapeno pepper seeded and sliced (keep seeds if you like heat)
1 pint baby portobello mushrooms sliced
1 tbsp parsley chopped
1 tbsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 tsp worcestershire sauce
½ cup water
1 crock pot

Combine mushroom soup, onion soup mix and ½ cup of water in a small sauce pan. Whisk until smooth. Set aside.

Season meat with salt, black pepper, garlic powder and paprika. Place in crock pot. Pour soup mixture over meat and add mushrooms. Cook on high for 3 hours until meat is tender. Add potatoes, parsley, peas and carrots. Cook an additional 45 minutes or until veggies are tender. Serve with a piece of crusty bread to soak up all the wonderful juices.

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