The weather in California is FINALLY starting to cool down, and this pot roast is the greatest thing to eat on a day where you're busy doing stuff but still want a home cooked meal.
This makes enough for two and a half adults with some leftovers.
-1 pound roast meat (I used tri-tip, but any cut will do)
-1 large onion, cut into thick strips
-1 can 'cream of' something soup (I recommend celery or mushroom)
-1/2 can water
-cinnamon stick, bay leaves, cardamon, whole dried black pepper balls
-roughly 1/2 to 1 cup each of the following (adjust to your preferences):
-potatoes cut into cubes
-mushrooms sliced in half
-squash cut into cubes
-pumpkin cut into cubes (these were from the fresh ones I had frozen, and I was surprised to see that they had softened in the freezer) If you are using fresh, place this before the mushrooms
-Brown meat and onion stips in a pot until meat has browned on all sides. Season with s&p.
-Transfer meat and onions to slow cooker and add diced potatoes
-Add all the spices, then spread the 'cream of' soup over the meat
-Cook on low for 3-4 hours, or on high for about 2 hours.
-Add the mushrooms, squash and pumpkin on top of the meat after cooking halfway. Do not stir.
If you will not be home, go ahead and layer all the ingredients in the order I listed them from the start.
-Let cook for another 2-3 hours on low. Total cooking time should be anywhere from 5-6 hours on low or 4-5 hours on high. The meat and veggies taste best the slower and longer they cook, but take care not to mush the veggies.
*I served with cornbread*