Every Sunday there were two options for dinner growing up. Pot roast or a roast chicken. My mom always made her pot roast with a can of cream of mushroom soup, a packet of Lipton Onion Soup mix and a can of water. She’d start it in the morning and by the time we’d get home from church the house would smell amazing.
I used this recipe early in my adult life, until I saw Claire Robinson’s recipe for Sunday Pot Roast and tried it. Same flavor profile, but there’s just something about this version that tastes so much better.
I brown my pot roast in my cast iron skillet, then move the pot roast to my crock pot where it cooks all day til it is fall apart tender and delicious.