We finally were able to get around to making this recipe for the first time. Again, this is an combination of a few pot roast recipes found in the Fix-It and Forget-It Cookbook.
Pot Roast
Nothing beats coming home to a fully prepared meal. This recipe slow cooks all day while you're hard at work, running errands, or just having a fun day out with family and friends.
Ingredients
- 3 lb chuck roast
- 2 tbsp oil optional for browning the roast
- 4 medium potatoes 2 inch cubes
- 1 lb carrots peeled and cut into 2 inch cubes
- 2 celery ribs, thick sliced
- 1 large onion thick sliced
Gravy
- 10.75 oz Cream of Mushroom soup canned
- 1 oz dry onion soup mix
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp Morton Nature's Seasons Seasoning Blend
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup water
Instructions
- Optional: Add oil to pan. Add roast. Turn evenly to brown all sides of roast.
- Put potatoes and carrots in bottom of slow cooker.
- Place roast on top of vegetables.
- Put onion and celery around the meat.
- In small bowl, add the gravy ingredients. Stir to combine.
- Pour gravy over meat and vegetables.
- Cover and cook on low 6-8 hours.
Notes
Prepare Ahead: Clean and cut produce. Place carrots and potatoes in a container. Place onion, and celery in a different container. If leaving in the fridge overnight, cover the produce with water and drain before placing in the slow cooker. If freezing, use Ziploc bags and remove as much air as possible before placing in the freezer. Thaw before placing in the slow cooker.
Alternate: Skip the potatoes and reduce the water to 1/4 cup. Serve with mashed potatoes on the side.
Weekly Menu
Lunch
Salad, baked potato
Salad, Bread
Super nachos x2
Pasta, Bread
Chicken strips, ranch fries
Leftovers x2
Dinner
Tacos (shredded beef), refried beans
Chicken Enchiladas, Spanish rice
Steak fingers, coleslaw, fries
Chicken flautas, refried beans
Orange chicken, rice, pot stickers
Waffles, Bacon
6 replies on “Pot Roast”
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