SLOW COOKER POT ROAST

 

 

 

 

 

 

 

 

 

 

 

 

 

Nothing is as comforting as a flavorful, fork-tender pot roast made with onion soup mix. The best part is this is easy recipe is ready for your slow cooker with only 15 minutes of prep time.  Then set it and forget it as the beef breaks down leaving you with fork tender, moist and fall apart delicious. 

 

Slow Cooker Pot Roast

 

1 tablespoon olive oil

3 lb beef roast chuck roast

2 teaspoons garlic powder

1 package dry onion soup mix

1 package of portabella mushrooms, sliced

1 large onion halved and sliced

1-2 lbs medium or baby potatoes Yukon golds (preferred)

2 carrots cut into slices or wedges (optional)

2 cans beef low sodium beef stock or broth

 

Pat the roast down with paper towels to remove moisture.  Add salt, pepper and garlic powder.

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large skillet over medium high heat, sear the roast on all sides until brown.  Transfer to a plate and set aside.

 

 

 

 

 

 

 

 

 

 

 

Add the onions and mushrooms to the same skillet and brown until tender, about 5 minutes.  Make sure you scrape up the bits left in the skillet to give more flavor.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the half of the onions and mushrooms to the crockpot and lay the roast on top.  

 

 

 

 

 

 

 

 

 

 

 

 

  

Sprinkle soup mix all over the top of the roast and pour beef broth over and cover.

 

 

 

 

 

 

 

 

 

 

 

 Cook for 6-8 hours on low or 5 hours on high.  One hour before removing pot roast add in the potatoes and allow to cook for one hour.