Slow-Cooker Savory Pot Roast
By
Janice Bartholome
@2HandsForHim
1
An easy, delicious one-dish meal to put together before you leave for work or church. The potatoes and carrots can be prepared the night before to shorten the time you spend starting the roast in the morning. Cover the vegetables with water to prevent their drying out or turning color.
Ingredients
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3-4 lbchuck roast or bottom round steak
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6small potatoes
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6medium carrots
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1 pkgdry onion soup mix
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1 can(s)cream of mushroom soup
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1onion (optional--not needed with onion soup)
How to Make Slow-Cooker Savory Pot Roast
- Peel potatoes and cut in half or quarters (depending on size). Peel carrots and cut into 2-inch chunks. (If you use an onion, cut it into 6-8 wedges. It's okay to cut the potatoes and carrots up the night before, cover them water and keep them in the fridge, but not the onion.) *Note: Use only a SMALL onion--it is just to mollify people who think it can't be pot roast without an onion, and a big one will make the taste too strong.
- Put all ingredients except meat into 4- or 5-quart slow cooker and stir together. Add the meat and turn to coat.
- Cover, and cook on LOW for 8-9 hours until meat is fork-tender.
Don't cook on medium or high or the meat will not be tender. It needs to cook slowly for a long time.
