Just hearing ‘comfort food’ makes me think of long-cooked familiar meals that aren’t especially fancy, just plain good. Recipes we go to time and time again. This is one I’ve been making every winter for years. It’s so easy it practically cooks itself! Perfect after a day of skiing.
1, 2-3 lb. chuck roast
1 can cream of mushroom soup
1 pkg. dry onion soup mix
chopped fresh mushrooms – optional
Place everything except the fresh mushrooms if using, in slow cooker. Cook on low for 5-6 hours. Add the fresh mushrooms and continue to cook until meat pulls apart very easily. You almost cannot over-cook this meat. It should just fall into pieces. Serve over egg noodles, rice or polenta.