I love pot roast. It is my favorite when I serve it with ketchup for dipping. I know, not classy but yet still amazing. One of my favorite things about making a pot roast is that the longer it cooks, the better and more tender it can become. Some people have issues with allowing their crockpot run when they are not home, I however, am not one of those people. I love that I can be multi tasking without feeling overwhelmed because dinner is prepped and cooking while I am running errands, visiting family, or working. The crockpot helps get dinner on the table, now if only it could wash dishes.
2-3 lb pot roast
1 cup water
1 beef bullion cubes
1 packet of onion soup mix
Place the roast in a crockpot. Mix water, bullion cube, and onion soup. Pour the mixture over the roast. Cook on low for 8-10 hours. As long as there is liquid, the longer it cooks the more tender it will become, at least in my experience. You can serve this with mashed potatoes, rice, or noodles. I usually have just the right amount of leftovers to flip into another meal, like pot roast soup or pot roast shepards pie. The leftovers would also be great with a little BBQ sauce served on a bun, depending on your family size.