Dressed in new clothes and carrying a new back pack, I stood at the end of the gravel drive way and kicked some stones around with my spot-free velcro-topped shoes. Hearing a vehicle in the distance, I squinted down the two-lane country road with my hand across my brow. The sun was just coming over the hill and it was big, blazing, and threatening to make it one of the hottest first days of school yet.
They would have the cattle barn fans set in the corners of the school hallways. Turned on top speed they could make the whole school vibrate, and the low and loud growl came in stereo everywhere you turned. Luckily the school grounds had very nice and tall shade trees, and on days like this class would be held outside under a canopy of leaves.
The start of school was always the start of a hectic schedule. The days of bike riding, rock collecting, and the constant pestering of my sister were ending (ok, I never stopped pestering her…) and were replaced with school during the day, and homework, apple picking, garden harvesting and canning in the evenings and on weekends.
Now years later, my environment has changed but the onset of Fall still brings a busy schedule unlike any other time of the year. While my days of apple picking and garden harvesting are gone, they have been replaced by increased baking orders, new teaching sessions for dance, and a back to school push that has me drowning in permission slips, health forms and supply hunting for my children’s classrooms.
While my days get shorter, I still manage to get dinner on the table and (try to) avoid the take-out trap as much as possible. There are two ways I accomplish this. My slow cooker, and easy recipes that are tried and true.
Slow Cooker Pot Roast
(adapted from my friend Vintage Thread‘s recipe)
1 – 2.5 to 3 pound beef roast
1 can Gluten Free Cafe’ Mushroom Soup (or one can Campbell’s condensed mushroom soup.)
1 package dried onion soup mix (if making gluten free, be sure to check the label.)
salt and pepper
Salt and pepper both sides of roast and place in slow cooker. Pour or spoon mushroom soup over the top. Sprinkle with entire package of dry soup mix.
Set the slow cooker to 6-8 hours on low.
Best served with white rice or mashed potatoes and a green salad.