My previous pot roast roast recipe was delicious.  It is amazing and full of rich flavors.  It was also extremely time consuming.  Now, I am managing two web sites, two kids, a coffee business, a mom with lung cancer, and a home… so I need to make the best use of my time.  Basically, the next few posts are going to be classics I will update to be called, dump, stir, cook and serve.  If it requires more than 10 minutes of prep time, I will not even put it into these posts!

One large crock pot.

1 Bottom Round Roast or the like aprox. 2 lbs

2 cans of tomato soup

Just the sauce from “Chili’s with Adobe sauce”

1 can beef broth

1 tablespoon burger seasoning

1 tsp Worcestershire Sauce

1 tbs crushed garlic

1 lb baby carrots

1 celery heart washed and cut into one inch pieces (By this, I mean take the stalk, chop it into four parts, wash and throw it into the crock.  DO NOT literally measure the pieces.)

2 baking potatoes cubed

1 large onion chopped medium

Take the “liquids” and dump them into a crock pot.  Stir in the seasonings, and put in the roast.  Around the roast; dump the veggies, give the whole thing a quick mix.  Put on the lid and crock on LOW for 8-10 hours, flip the meat half way through if you can.