I have decided that the inventor of the crock pot deserves a national holiday to recognize their efforts and the success they bring to families everywhere.  I mean what’s better than grabbing the kids before school, letting them toss a bunch of stuff into a pot and pressing a button?

You go to school…

you head off to work…

you take the kids to soccer…

pick up your dry cleaning…

and head on home…

Walk in the door and voila…

Dinner is served!

Serves: 6                        Prep time:  15 minutes                        Cook time: 9 hours

2-3 lb bottom round or rump roast

1 T  canola oil

3 large  carrots, cut in large chunks

3 large celery stalks, cut in large chunks

1 large onion, cut in large chunks

1 cup white mushrooms whole

1 lb  small red potatoes, halved

2 cloves garlic, chopped

1 package dry onion soup mix

1 10 oz can low sodium cream of mushroom soup

½ cup beef stock

S&P

Special Equipment:  Slow cooker

In a large skillet heat oil over high heat.  Season your roast on all sides with S&P.  When oil is smoking add meat and brown on all sides.  Meanwhile add your veggies to the bottom of you slow cooker.  When your meat is browned, place on top of veggies.  Add in your chopped garlic, and season with S&P.  Sprinkle your dry soup mix over meat and veggies then pour on your soup.  Pour stock over veggies and cover.  Cook on low for 8 hours.

Serve this with a side salad and crusty bread or just enjoy as is…this is a one pot wonder!

I hereby christen the 3rd week of October

Crock Pot Week!

Gather your best recipes and send them in.

If I use one of yours…

YOU WIN!!

A copy of our cookbook to call your very own.  Fire up your crock pots in honor of the guy (or girl – come on now, we all know it was probably a busy mom) who created them and pay some tribute.  If you can actually tell me who did invent the crock pot you win too!  Well, you win mad props from me anyway!