Name: Forget It Pot Roast
Ingredients: 3–3½ lb chuck roast; 6 potatoes, quartered; 6 carrots, sliced; 1 envelope dry onion soup mix; 1 can cream of mushroom soup; 2–3 Tbsp flour; ½ c cold water

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Put it on before church, forget about it until dinner — this is the Sunday cooking philosophy of generations of NE Ohio families. Pot roast in the slow cooker was practically invented for Medina County Sundays, where St. Martin of Tours or another parish would anchor the morning and a hot meal would anchor the afternoon. Patty Hykes's version earns its name.

Ingredients

3–3½ lb chuck roast
6 potatoes, quartered
6 carrots, sliced
1 envelope dry onion soup mix
1 can cream of mushroom soup
2–3 Tbsp flour
¼ c cold water

Instructions

Place potatoes and carrots in slow cooker. Add meat and top with soups.
Cover and cook on low for 8–9 hours.
Juices can be used to make gravy with flour and cold water.