SLOW COOKER POT ROAST

 

 

 

 

 

 

 

 

 

 

 

 

 

Nothing is as comforting as a flavorful, fork-tender pot roast made with onion soup mix. The best part is this is easy recipe is ready for your slow cooker with only 15 minutes of prep time.  Then set it and forget it as the beef breaks down leaving you with fork tender, moist and fall apart delicious. 

 

Slow Cooker Pot Roast

 

1 tablespoon olive oil

3 lb beef roast chuck roast

2 teaspoons garlic powder

1 package dry onion soup mix

1 package of portabella mushrooms, sliced

1 large onion halved and sliced

1-2 lbs medium or baby potatoes Yukon golds (preferred)

2 carrots cut into slices or wedges (optional)

2 cans beef low sodium beef stock or broth

 

Pat the roast down with paper towels to remove moisture.  Add salt, pepper and garlic powder.

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large skillet over medium high heat, sear the roast on all sides until brown.  Transfer to a plate and set aside.

 

 

 

 

 

 

 

 

 

 

 

Add the onions and mushrooms to the same skillet and brown until tender, about 5 minutes.  Make sure you scrape up the bits left in the skillet to give more flavor.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the half of the onions and mushrooms to the crockpot and lay the roast on top.  

 

 

 

 

 

 

 

 

 

 

 

 

  

Sprinkle soup mix all over the top of the roast and pour beef broth over and cover.

 

 

 

 

 

 

 

 

 

 

 

 Cook for 6-8 hours on low or 5 hours on high.  One hour before removing pot roast add in the potatoes and allow to cook for one hour.

 

Chicken Divan

 

 

It was a recipe my Mom made often and we looked forward to it. So creamy and cheesy and out of this world good. A glorious casserole filled with juicy bite-sized chicken, crunchy broccoli florets, a ridiculously creamy sauce, and a crumbly and buttery topping, This is what casserole dreams are made of!  It has become a classic over the years.  

 

Chicken Divan

 

7-8 cups Fresh Broccoli florets, cooked but still with a little bite

4-5 cups Chicken Breast, Cooked and cut into pieces (You can use a rotisserie chicken) 

1 teaspoon Salt 

½ teaspoon pepper 

1 can cream of Mushroom soup

1 can cream of chicken soup

1/2 cup mayonnaise 

2 cups Sharp Cheddar Cheese, Shredded 

1 cup Panko bread crumbs, (I have also used crushed Corn Flakes, or crushed Ritz crackers

 

 

Preheat oven to 350º degrees. Spray the bottom of a 9 x 13 casserole with non-stick spray. Set aside.

 

If using fresh chicken breasts, add some oil to a skillet and fry them until lightly brown on each side.  I like to use chicken tenders because they are far more tender and cook quickly.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Line a large casserole dish with the cooked broccoli. Lay chicken pieces on top of the broccoli. Sprinkle with salt and pepper. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a smaller mixing bowl, mix the two cans of soup with the mayonnaise and spread over the chicken. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle the cheese on top. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle Panko over the cheese. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake for 45 minutes to 1 hour until bubbly and topping is golden brown. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NOTES:

 

Broccoli – Fresh is best but if in a pinch, frozen florets will work, too. Let them come to room temperature and pat them dry.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken – Use already-cooked chicken for convenience. I either pan fry, or poach my chicken or use a rotisserie chicken. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Soup – you can use any kind of creamed soup, but I like to combine cream of chicken and cream of mushroom.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shredded Cheddar Cheese – I like to use a sharp cheese 

 

Butter and Breadcrumbs – Together, they’ll create the crisp and crumbly mixture that goes on top.  I like to use panko or cornflakes or Ritz cracker tossed in butter for this recipe.

  

    

 

 

 

 

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