Slow Cooker Pot Roast

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.