Slow Cooker Pot Roast & Creamy Mashed Potatoes.

I don't know about you Californians, but for those of us living in Georgia, today is a great day to post a slow cooker recipe.  It's cloudy and rainy with a high of 68 degrees.  I got this pot roast recipe from allrecipes.com and the mashed potatoes come from thepioneerwoman.com. 

Allow 8-9 hours for the pot roast if you plan on cooking it on low heat (which I like to do) or 3-4 hours if you cook on high. 

Here are the ingredients you will need:

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• About 1 cup baby carrots (this wasn't even the original recipe but i'm really glad i added them)
• 5 1/2 pounds pot roast  (i bought one that only weighed just over 3lbs because there is only two of us, plus i'd rather have a lot of gravy so i didn't adjust the other ingredients

 

1. Place pot roast in slow cooker.

2.  Mix soup, dry onion mix and water together. 

 3. Pour mixture over roast, add carrots and cover.  Stir every few hours (the soup eventually bubbles and i flipped the roast a few times). 

this is before it is cooked at all.

Now, you wait.  When you have about 45 minutes left on the roast, start your mashed potatoes. 

You will need:

• 5 pounds Russet Or Yukon Gold Potatoes
• 3/4 cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• 1/2 cup (to 3/4 Cups) Half-and-Half (I used 2% milk)
• 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
• 1/2 teaspoon (to 1 Teaspoon) Black Pepper (No thank you.)

 Again, I didn't use these exact amounts because there is only two of us.  I used about 3 lbs of potatoes and adjusted the other ingredients accordingly.   


1.  Bring a large pot of water to boiling.  Cut potatoes into quarters and add to boiling water.  Cook about 30 minutes or until tender (when poked with a fork, potatoes should nearly fall apart).

2.  Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

 

 3.  At this point, I turned off the stove and removed the pot to the counter top (don't forget to put down a hot plate).  Add remaining ingredients.  Start with half the suggested milk and add as you go.  I used a handheld mixer to make the potatoes more fluffy than lumpy. 

Now that that is done,  spoon a generous helping of potatoes on your plate and top with pot roast.  The pot roast should fall apart.  Don't forget to spoon on lots of gravy and carrots. 

Yes please!