Would like a recipe for moist, tender pot roast, in the oven or slow cooker.?

This is a GREAT recipe from the Georgia Hometown Cookbook..and sooo easy!

Crockpot Sunday Roast

1 (3-5 pound) pot roast

2 cans cream of mushroom soup

1 package dry onion soup mix

1 ¼ cups water

5 carrots, sliced (1-inch pieces)

3 to 4 potatoes, peeled and cubed

1 small onion, quartered

Combine all ingredients in a large crockpot; cook lon low 8 hours or high on 4 hours.

I found that my pot roast comes out tender and tasty when I use the Reynold's Oven Bags. I put the meat inside the bag, potatoes, carrots and then I add a packet of powder brown gravy and a cup of water. I bake it for about 45-60 minutes.

This are my two favorites:

Pot Roast

Recipe courtesy Paula Deen

Rated: 5 stars out of 5

Ingredients

1 (3-pound) boneless chuck roast

1 1/2 teaspoons House seasoning, recipe follows

1/4 cup vegetable oil

1 onion, thinly sliced

3 bay leaves

3 or 4 beef bouillon cubes, crushed

2 garlic cloves, crushed

1 (10 3/4-ounce) can condensed cream of mushroom soup

1/2 cup Chardonnay

Directions

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. (Modify- 1 cup of water is plenty- do not need to cover the beef). Cook on the low setting for 8 hours.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

- - -

Zesty Slow-Cooker Italian Pot Roast

From: Campbell's Kitchen

Ingredients:

4 medium potatoes, cut into quarters (about 4 cups)

2 cups fresh or thawed frozen whole baby carrots

1 stalk celery, cut into 1-inch pieces (about 3/4 cup)

1 medium Italian plum tomato, diced

1 beef bottom round roast OR beef chuck pot roast (2 1/2 to 3 pounds)

1/2 teaspoon ground black pepper

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

1/2 cup water

1 tablespoon chopped roasted garlic * OR chopped fresh garlic

1 teaspoon each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed

1 teaspoon vinegar

Directions:

Place the potatoes, carrots, celery and tomato into a 3 1/2-quart slow cooker. Season the beef with the black pepper. Place the beef into the cooker.

Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl. Pour the soup mixture over the beef and vegetables.

Cover and cook on LOW for 10 to 11 hours** or until the beef is fork-tender and the vegetables are tender.

*To roast garlic, place 1 whole garlic bulb onto a square of aluminum foil. Drizzle with vegetable oil. Wrap the foil tightly around the garlic. Roast at 350°F. for 45 minutes or until the garlic is soft. Peel and chop the garlic.

**Or on HIGH for 5 to 6 hours.

Happy cooking!