Wednesday, February 25, 2009

Easiest Beef Pot Roast (aka Crock Pot, part two)

Back in the day...(before kids)I would whip up complicated gourmet meals with expensive ingredients. Dinners consisted of multiple courses paired with matching wines. Working from home, as a corporate refugee, with college tuitions, a mortgage, and no bailout in sight, my culinary endeavors are simpler these days.

While not quite as simple as the chicken recipe I posted a few days ago, this is the simplest beef recipe I know. It is also a favorite of the two teens that still live at home--who are not known as adventurous eaters. When you make it the first time, don't be tempted to play with it by adding anything else--its amazingly good with just these three ingredients.

What's Needed
*2 1/2 - 3 lb. beef pot roast (chuck or bottom round both work well)
*1 can Campbell's Cream of Chicken Soup
*1 can Campbell's Cream of Mushroom Soup

1. Place beef in crockpot
2. Open soups, and pour over beef
3. Cover the crockpot, and cook on low 8-10 hours, or on high 4-5 hours

Serve over noodles or mashed potatoes, with whatever vegetables you have around.

Back in my gourmet days, I would have sworn that I would never have made a recipe that required canned soup--let alone two cans. But given that Campbell's is one of the companies that's doing well in this wretched economy, I suspect I'm not alone.


  1. I'll have to try this. I do a similar one in the crock pot with cubed beef, cream of mushroom soup and two packets of french onion soup mix. Crockpot it for about 8 hours and serve over rice with peas. It is a household favorite.

  2. Jenny, this recipe works with cubed beef as well. The whole roast is generally cheaper, which is why I use it. Chuck Roast was $1.99 a pound this week, and I stocked up on the soups last month when they were on sale for 50 cents a can. So, the "entree" for 4 (with leftovers) cost me a little less than $7.00.