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Wednesday, November 6, 2013

Slow Cooker Pot Roast

Hello, everyone!
I have a project that I've been working on all month (yes, all month long) that I am excited to share with you. It is a sewing project...because this is Sew Much To Say (despite my frequent focus on recipes)!
Until I finish said project, I will continue to post what yummy things I've been cooking up in my kitchen as of late.
Pot roast is ..well, post roast is everything. 
When you smell post roast simmering all day long your mouth is watering for hours before dinner. When you lift up the lid off of your crock pot the smell of tender vegetables and beef just comforts your entire being. When you finally get to eat this delicious meal you will feel so fulfilled and be thankful that this crisp season is upon us..so we may eat as many hearty, warm meals as our little hearts (and bellies) desire. 
Is your mouth watering? Mine is.
Want to make it right now? Me too. 
As always my recipes are inexpensive and easy.
Well, what are we waiting for?

Slow Cooker Pot Roast:

boneless chuck roast
1 package beef and onion dip mix/soup mix or beef bouillon
2 cups water (give or take)
2 Tbsp flour
salt, pepper, garlic powder
1 onion

First I mixed together some flour, salt, pepper and garlic powder. Then, I massaged this mixture into the beef. This is no science, just shake a little of each into the mixture until it looks good. 

Then, I seared the meat on each side over medium high heat for 2-4 minutes until It turned a nice golden brown. I just used cooking spray for the pan.
Once it is complete browned, go ahead and stick it into the crock pot.

Next I mixed 1 packet of beef and onion soup/dip mix with warm water. You could just use beef bouillon instead if you'd like. This pot roast is your pot roast, put whatever you'd like into it.

Then I threw in a few handfuls of baby carrots, an onion (quartered) and a few stalks of celery cut into 3-4" pieces. Since I used a can of potatoes (I'm a college kid, what can I say) I waited a few hours to toss in the potatoes so they didn't get too soggy. You can use any potatoes, any onions, any carrots, like I said: you are in charge. I put a little more water in after all the ingredients were combined because I wanted everything to be mostly covered with broth.

Then, cover and cook on low for 6-8 hours. I could not wait any longer after 6 hours and the beef was perfectly tender. You can slice the pot roast up before you serve it or just cut it into serving sizes and let each person cut up their own. I have to tell you, before dinner was over Alec was digging through the crock pot with a slotted spoon searching for a few more beef soaked vegetables to eat. Needless to say, there were no leftovers.

What are your favorite comfort foods?
If you try this recipe, let me know how it turns out.


  1. This sounds delicious, and definitely something my husband would enjoy! I should probably get around to buying a crockpot when they all go on sale at Christmas.

  2. This sounds amazing! Trying it next week!



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