This souper-easy pot roast will satisfy 

your need for yummy comfort food. 

It takes only 5 minutes to put together. 

I used the crock pot, but when I was given this

recipe from a relative, crock pots weren’t even

on the market yet. That’s how old this one is.

I love the memories behind each recipe I’ve

been given. They’re the best “souvenir”. 

So, you can make this pot roast in the 

crock pot or in the oven. I’ve given cooking

times for each option. 

The Golden Mushroom soup and sherry wine are

what make this recipe different from others.  

I always use the dry sherry (not cooking sherry) 

in this recipe.. I use it in several other recipes 

as well, but it’s also suitable to drink.

 Mix everything together in the crock pot 

then add the meat. 

 Turn it over to coat 

both sides with sauce.

 My favorite: cover and know that 

dinner is taken care of and the house

will smell amazing when we walk in. 

 I love mashed potatoes with this dinner. 

They are so worth the effort, but if you’re

short on time, you can microwave a potato.

There’s plenty of gravy to ladle over 

everything. Carrots always seem appropriate 

with pot roast for me. I just microwaved 

them, then added butter, salt and pepper

Easy Pot Roast In Wine Sauce

2-3 lbs chuck or rump roast

1 can Golden Mushroom soup

1 envelope dry onion soup mix

1 clove garlic, minced

1 bay leaf

½ C dry sherry (or burgundy)

½ C water

Add the mushroom soup, onion soup, garlic,

and bay leaf to the pot. Pour the sherry and

water into the empty soup can; stir to get

out any remaining soup. Add to the pot. 

Mix everything together. Add the meat

turn it over to coat both sides.

Cover and cook:

crock pot on low for 8-9 hours

oven 325º for 2-3 hours

oven 300º for 3-4 hours

oven 250º for 5-6 hours

oven 200º for 9 hours

Enjoy!