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.
Servings: 4
Calories: 1064kcal
Ingredients
- 3 pounds chuck roast
- 2 tablespoons oil optional for browning the roast
- 4 medium potatoes 2 inch cubes
- 1 pound 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 clove garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Morton Nature's Seasons Seasoning Blend
- 1/2 teaspoon garlic powder
- 1/2 teaspoon 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.