This weekend I went camping at Assateague Island. It was fun to camp right on the beach.
There were no rocks on tree branches under my back as I slept, but the best perk of beach camping is the view. We woke up and were yards away from the ocean.
The water was frigid. Even after I had been in the water a few minutes and had acclimatized, my skin was goose bumped.
I made this pot roast a few weeks ago to eat at a potluck after church. I prepared the recipe and put it in the slow cooker to be ready just as church ended. I used a recipe from allrecipes for inspiration, but made several changes.
The ingredients are 1 cup water, 3 pounds pot roast, 1 ounce package dry onion mix, 1 10.75 can condensed cream of mushroom soup, 1 tablespoons Worcestershire sauce, 1 teaspoon minced garlic and 1 teaspoon dried basil.
I placed the soup, onion soup mix, water, basil, garlic, and Worcestershire sauce into a crock pot.
I stirred the sauce together and added the pot roast. I pushed the pot roast into the sauce so that it was completely submerged.
I cooked the roast at medium heat for almost four hours. The meat was succulent, savory, and tender. It was so soft I could cut it with a butter knife.
It was a little salty. I am heavy handed with salt, but others would say it was too salty.