Easy Lazy Pot Roast

By Addie

This is an easy pot roast with vegetables and sour cream, along with cream of mushroom soup and other ingredients.

Ingredients

• 1 boneless roast (rump, chuck, or other pot roast cut), about 3 to 4 pounds, trimmed
• Salt and pepper
• Garlic powder
• 4-6 medium potatoes, peeled and diced
• 4 carrots, cut in 1-inch chunks, or use 1 1/2 to 2 cups baby carrots
• 1 large onion, cut in large chunks
• 2 cans cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup milk

Preparation

Step 1

Place roast in bottom of crock pot; sprinkle with salt, pepper, and garlic powder. Add potatoes, carrots, and onions. Pour both cans of soup over onion layer. Cover and cook on LOW for 8 to 10 hours. Combine sour cream and milk; stir into the juices and continue cooking for 20 minutes, until heated through.
Serves 4 to 6, depending on size of roast.

If the juices need to be thickened a little more, blend some flour with a little water to make a smooth, thick mixture. Transfer juices to a saucepan. Slowly stir some into the simmering or boiling liquid until thickened as you like it.
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REVIEW:

I browned the meat in olive oil to give some flavor. I also added a little red wine and 1/4 cup of water because it was the only moisture. It may have not been neccessay because at the end of 8 hours, it was quite juicy. I didn't add the milk, only the sour cream and the sauce was delicious. I would definaltely make this again. Very easy!