Made this last week because the meat was on sale- forgot to take a picture. This is a recipe I inherited from my mom, although I’m sure there are many pot roast variations similar to this.  It’s so delicious and economical when the meat is on sale!  The best part about this recipe is that you throw everything in the slow cooker and don’t have to mess with it until its done!  I serve it with rice.

Slow cooker Pot Roast:

¼ c. water
4 medium red potatoes, cut in quarters
1 medium onion, cut in quarters
1 package (16 oz.) peeled baby carrots
1 envelope (1 oz.) onion soup mix, divided
¼ tsp. each salt, pepper and dried thyme
2 ½ to 3 lb. boneless beef chuck pot roast

Put water and ¾ of the vegetables in the slow cooker. Reserve 1 Tbsp. onion soup mix. Sprinkle remaining onion soup mix over vegetables; stir gently to coat evenly. Sprinkle and rub salt, pepper and thyme over the pot roast.  Place pot roast on top of vegetables. Place remaining vegetables around pot roast; sprinkle vegetables with remaining onion soup mix.  Cook on Low for 8 to 9 hours or on High for 5 to 6 hours until pot roast is tender.

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