Wednesday, August 1, 2007

Pot Roast

This is the moistest/easiet/most flavorful pot roast ever.

1 3 lb. beef roast (chuck or round)
1 envelope dry onion soup mix

Put the roast in the crock pot and sprinkle the soup over it. Cover and cook 4 hours on medium or 6 hours on high.
Shred the meat and put back in its juices.

You might be tempted, but don't use any water! There is enough fat in the meat to keep it very moist and you don't want to water down the flavor.

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