Slow Cooker Pot Roast
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|1||beef chuck roast|
|2 pkg||(1/4 oz) dry brown gravy mix|
|1 pkg||(1/4 oz) dry italian salad dressing mix|
|1 pkg||(1/4 oz) dry ranch dressing mix|
|3 lb||small new potatoes|
|2 c||baby carrots|
|2 medium||onions, quartered|
|5||ribs celery, cut into 2-inch pieces|
|32 oz||beef broth|
|1 small||head cabbage, quartered (optional)|
|1||slow-cooker cooking bag|
|salt and pepper to taste|
Odessa, TX (pop. 99,940)
Member Since Oct 2010
I always loved my Mom's pot roast. She would cook it all afternoon and the house would smell so good when we came home from school, we couldn't wait until dinner time. Since I have always worked, I found a way to get ALMOST the same meal but in a slow cooker. It doesn't have my momma's touch but its as close as I can get. Here is an internet pic of what it looks like.
Line the Crockpot with the cooking bag. (Makes for easy cleanup)
Mix the dried mixes together in a small bowl.
Place beef roast in crock pot and sprinkle 1/2 of the dry mixture over the roast.
Place vegetables on top of the roast.
Sprinkle remaining dry mixture over vegetables.
Pour the broth around the roast.
Cover and cook on low for 8-10 hours. You may need to add additional broth if liquid gets too thick.
If adding cabbage, spread it over the top of the veggies and cook for the last hour.
Season with salt and pepper, if needed.
Serve with your favorite hot bread or dinner roll.