I've got my crock pot slaving away. I just made my own version of pot roast with mushroom soup and onion soup mix. I really try to keep my sodium levels down, so haven't made this in years and years. Got a hankering for it so I decided to look for some alternatives. I really don't know the sodium level, but do know I've cut it dramatically, I'll let you know tonight or tomorrow:
4 lb bottom round roast
flour, salt, pepper for seasoning roast before browning
4 T Olive Oil, divided
1 T Vegetable Oil
new potatoes
baby carrots
celery chopped
mushrooms-sliced
onion-not a lot, just for texture and to add to the ''brown bits' after de-glazing
a bit of minced garlic, a clove or so
2 cans lower sodium cream of mushroom soup
homemade onion soup mix
1 1/4 C liquid
2 T low sodium granulated beef bouillion
Onion Soup Mix:
1/4 C onion flakes
1/4 t onion powder
1/4 t dried parsley
1/8 t paprika
1/8 t pepper
1/8 t celery seed
Mix. How hard was that?
Ok, for the crockpot:
Wash and chop the veggies, the carrots and potatoes are left whole. Throw or place the potatoes in bottom of crock pot. In heavy skillet saute the onions, celery, carrots in olive oil for about 5 minutes, until just browning. Add minced garlic, cook another minute or so, until fragrant. Add sliced mushrooms and cook for another minute. Pour over the potatoes and stir, so some oil and garlic is on the little guys. Add the soups. Stir.
In same pan, add the rest of olive oil and the vegetable oil, heat. Meanwhile, coat the meat with seasoned flour. Brown all sides for a decent crust. Place in crock pot, might have to push down a bit. Pour liquid into pan to de-glaze, then pour over meat. I used about 1/4 C Cabernet Sauvignon and a C water. Put on lid, cook on high 3-4 hours or low 6-8 hours.