I absolutely love pot roast. Pot roast of all shapes and sizes. Huge pot roast fan!!

So when the hubby decided he wanted to cook dinner and pulled out the crock-pot first thing in the morning, I was more than thrilled to allow him to do so.

But I can’t keep this all to myself so I decided to share his recipe (no clue where he got it from)

Keep in mind that depending on how much pot roast you want is how much meat you need to use.

Hubby’s Amazing Pot Roast

Choice of Roasting meat (we prefer tenderloin)

1 Large Bell Pepper

1 Small-medium yellow onion

1 Bag of Baby Carrots

1 Bag of Petite potatoes (you can use large baking potatoes and cut into bit size pieces)

3 Cans of cream of Mushroom or Celery Soup

Trim all the fat away from the meat and cut into decent size chunks, place in large bowl. Cut up your bell pepper and onion into small cubes and add them to the bowl with the meat. Add your carrots and potatoes (cutting if necessary) Mix all the ingredients in the bowl. In the bottom of your crock-pot add two cans of your soup. Do not add water. Add your ingredients to the crock-pot and stir well. Add the last can of soup to cover all the ingredients. If it does not cover everything then add a small amount of water, just enough to cover. Cook on low-medium high (depending on how long you are cooking it) for 6-24 hours.

It is delicious by itself or you can serve over rice or with a side of mac-n-cheese.