It's been too hot to cook!

We've been having unusually high temps here in southeast Ohio. Last week our high temp.for two days hit 113 degrees, plus 85% humidity (and this was on more than one thermometer).

Now there is no way I'm turning the oven on when our kitchen temp. is almost 100 degrees.

So, I pulled out my slow cooker. I love it! It's one of my favorites in the kitchen. Then pulled out Gooseberry Patch Slow Cookers, Casseroles & Skillets.

I decided to make Mushroom Roast, and it turned out very yummy! And it didn't heat my kitchen up! Even better!

Mushroom Roast

3-1/2 to 4-1/2 lb. beef chuck roast

garlic salt, salt and pepper to taste

29-oz. container beef broth

1-oz. pkg. onion-mushroom soup mix

1 onion, diced

4-6 potatoes peeled and sliced

2 10-3/4 oz. cans cream of mushroom soup

8-oz. pkg. sliced mushrooms

4 carrots, peeled and chopped (I had a pkg. of baby carrots on hand,

and used those)

Sprinkle roast with seasonings to taste. Combine broth, soup mix, onion and potatoes in large

slow cooker; place roast on top. Pour soup over top of roast; add mushrooms. Cover and cook

on low setting for 8 to 10 hours, or on high setting for 5 to 6 hours. Add carrots to slow cooker

halfway through cook time. If liquid does not completely cover roast, turn every hour to

keep roast moistened. Serves 6-8

Hope everyone keeps cool!

Have a great week!