Let's start simple...Pot Roast

Since we're all new here, let's keep it nice and easy. This is a pretty tried-and-true recipe that most everyone has a version of. There are several great things about this one:

1. It's FRICKIN' EASY! That's why I'm getting it started for dinner tomorrow...so I don't have to worry about it later.

2. You can use pretty much whatever you have around in it. I'm using leftover soup that I need to get rid of.

3. It's all-in-one. Since you have veggies and meat all together, extra sides aren't really necessary. I'll probably throw some dinner rolls in the oven and be done with it...your mileage may vary.

4. You can feed quite a few people fairly cheaply. Find rump roast on sale and you're good to go.

Skill Level: Easy
Budget: Fairly Cheap
Feeds:3-5

Equipment:
Slow Cooker (Crock Pot, etc)

Prep Time:
5-10 mins

Cook Time:
5-8 hours or more

Ingredients:
Rump Roast- 1-2 lbs (various other beef or pork cuts may also be used)
Dry Onion Soup Mix- 1 Package
Cream of Mushroom Soup- 10oz (I'm using leftover homemade soup, but canned works just fine...other creamy soups may be used for mushroom allergies.)
3-5 Diced Potatoes (1 can new potatoes may be substituted)
Baby Carrots- 1 lb
1 Onion- Chopped (optional)
Sliced Mushrooms- 8oz (optional)

Preparation
Place meat in the slow-cooker and empty onion soup packet over it. Pour mushroom soup over the meat. Add all other ingredients. Turn on slow cooker (approx. 5 hours on high setting, 8 hours on low). Cook until meat is tender and cooked through.

Notes:
This is a VERY versatile recipe. Add things that sound good, take out the things that don't. Just remember, softer vegetables (ie-tomatoes, corn, green beans, etc) may not hold up to being cooked for so long.

Well, there's the first recipe. Basic. Easy. Delicious. Let me know what you think!