Pot Roast

Recipe: http://allrecipes.com/Recipe/Awesome-Slow-Cooker-Pot-Roast/Detail.aspx

INGREDIENTS:

2 (10.75 ounce) cans condensed cream of mushroom soup 1 (1 ounce) package dry onion soup mix

1 1/4 cups water 5 1/2 pounds pot roast

DIRECTIONS:

1.	In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2.	Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Changes: I'm not sure how large my roast was, but probably around two pounds, so I changed the serving number down to 6 and followed that recipe. I also put a can and a half of cream of mushroom soup because I like a lot of sauce.

Taste: It was good, but it was salty.

Thoughts: Since it was salty, I should have added more water to balance out the packaged ingredients that probably had a lot of salt. Won't add more cream of mushroom soup than suggested. The roast was done after 8 hours, so set the timer to 8 hours, so it can go to warm after.

Sides: canned carrots and instant mashed potatoes