Sunday Pot Roast & Shepherd's Pie

The best roast I have ever made. It comes out perfect every time.

3-4 pound boneless beef chuck roast
1 envelope dry onion soup mix
10 oz. can cream of mushroom soup
(I mix 1/3 instant soup mix with the coffee and pour it over the roast. Plus, I slice mushrooms and throw them in.) 1/3 c coffee or water

Place roast in slow cooker and sprinkle with dry soup mix. Mix can of soup and coffee and pour over roast. Cover and cook on low for 7-9 hours or high for 3-4 hours.

Cook in oven: cover and bake at 300 for 4 hours.
(The gravy this makes is delicious. I serve it with mashed potatoes)

If you have leftovers this makes the best Shepherd’s Pie.

Shepherd’s Pie

Left over roast with gravy- Shred meat and place in the bottom of a casserole dish.
Spread pre-cooked green beans over meat.
Spread leftover mashed potatoes over green beans.
Sprinkle with 1 c sharp cheddar cheese

Bake at 350 for 30 min or until heated through.