Easy Sunday Dinner

I don't know about you, but my life is CRAZY right now. I'm constantly going 100 miles per hour, feeling overwhelmed and tired. Cooking and cleaning has not been happening much lately. But here's a dinner that's so easy to put together that with about 10-15 minutes prep time, you can have a decent meal. (Cooking time is kind of long, but then you can use that time to sit down and watch more Doctor Who! At least that's what I do...) The pot roast is delicious and tender, and the soup mixture you cook it in works perfectly as gravy. The roasted potatoes are super easy and the flavor is incredible. You'll want to give this a try!

 3 Ingredient Savory Pot Roast and 

Oven Roasted Potato Wedges 
Melissa Yoder

Pot Roast:

1.5-3.5 lb. beef pot roast

1 can cream of mushroom soup, plus one can of water

1.8 oz. envelope Lipton Onion Mushroom soup mix

Place pot roast in slow cooker. (I like to line mine with Reynold's Slow Cooker Liners to cut down on on the mess). In a separate bowl, mix cream of mushroom soup, one soup can full of water and Lipton soup mix. Whisk until smooth. Pour over pot roast. Cover and cook on low for 6-8 hours, or 4 hours on high. Serves 4-6.

*One hour before serving, start on your potatoes.

Oven Roasted Potato Wedges

4-6 large red potatoes (about one potato per person), washed and sliced into wedges of equal size

1/4 cup vegetable oil

salt & pepper

herbs or seasonings of your choice

Preheat oven to 400° F. Line baking sheet with tin foil. In a bowl, drizzle potato wedges with vegetable oil and toss with your hands until each wedge is completely coated. Spread wedges out on the baking sheet in a single layer. Sprinkle generously with salt and pepper. Roast for 50 minutes (check on them at 40 minutes, especially if you have smaller potatoes). During the last 2-3 minutes of cooking, pull out and sprinkle with herbs or seasonings of your choice. (I used a light dusting of garlic powder and Parmesan cheese.) Return to oven for a couple of minutes until the seasonings are toasted. Serves 4-6.