Crock Pot Roast

3 ½ - 6 lb chuck roast
1 can cream of mushroom soup
2 cans cream of chicken soup
2 bay leaves
½ teaspoon kosher salt
2 soft cubes of Knorr Beef Bouillon Cubes (long skinny box - big soft fat cubes)
2 med yellow onions

Place 1 thinly sliced onion on the bottom of the crock pot. Place meat on top of onions. You can cut the roast to make it fit completely on the bottom. Then put the other thinly sliced onion on top of meat. Mix the 3 cans of soup and the crushed up bouillon cubes with wire whisk and then spread evenly all over top. Stick in the 2 bay leaves - one on each side of roast. Sprinkle the ½ teaspoon of kosher salt all over top. Cover and cook on low in a crock pot for 12 - 14 hours.

You can serve as is or you can serve it as a sandwich with a good roll and a slice of provolone cheese.

(My mom made this delicious roast today for dinner. Yummy! It is super easy.)

1 comment:

Megan said...

This is THE BEST! Last time I made it I accidentally put it in the crock pot for 24 hours. It was still good though. :)