JOYFUL scribblings

Slow Cooker Pot Roast

by

#pot roast

 


I love making pot roasts in the fall and winter.  It’s a complete meal with meat and vegetables that cooks all day while you spend the day enjoying other things.  I found this recipe in a Hy-Vee magazine I received in the mail.  Sometimes the best recipes can be found in unexpected places like a grocery store mailer or on the back of a box.   This roast is very tender after cooking all day and falls apart as you take it out of the crock pot.  I’ve listed the recipe as it is in the magazine, but you could add more spices to give the beef a little more flavor.  Add a loaf of crusty bread to soak up the juices and you’ve got an easy warm meal for a cold night.

This recipe roughly serves eight people, but if your only cooking for two or three people you could just half the ingredients.

 

Pot Roast
Print
Recipe type: Entree
Author:
Prep time:
Cook time:
Total time:
Serves: 8
Crock pot recipe
Ingredients
  • 2½ lbs chuck roast
  • salt and pepper to taste
  • garlic powder to taste
  • 1 packet dry onion soup mix
  • ¾ cup water
  • ¾ cup red wine
  • 1 lb carrots, chopped
  • 1.5 lb pkg red potatoes
  • 1 bunch celery, chopped
  • 1 medium onion, chopped (I use frozen chopped onion)
Instructions
  1. Season both sides of roast with salt, pepper and garlic powder.
  2. In a 4 qt slow cooker, add the soup mix, water and wine and stir together.
  3. Place roast in cooker and cover and cook on LOW.
  4. After the first 4 hours, place all vegetables in the cooker.
  5. Continue cooking 4 to 6 hours more.

 

 

Follow along with Joyful Scribblings...
  • twitter
  • facebook

Enter your email address to subscribe via e-mail!:

Comments

Trackbacks