Crock Pot Pot Roast
There is nothing better than some good old comfort food for Fall. This is my favorite time of the year to cook and the best time to cozy up at night with an awesome dinner that reminds me of my childhood!
With the exception of the use of the Crock Pot, this is how I was taught to make Pot Roast. My 1st attempt was in college when I had it in a large roasting pan (like Mom did) for hours and hours on end. I think I went 9 hours, then checked again at 10, then at 12….It never was fall apart tender like my Moms… I don’t know what the trick was there, but I remember calling her and saying “Why the hell is it not ready yet?”
AIN’T NOBODY GOT TIME FOR THAT! LOL- So now I use the Crock Pot and it turns out delicious every time 🙂
Just a few ingredients! First, spray the Crock Pot with cooking oil. Then add your potatoes, carrots, some garlic, and half of the quartered onions.
Then add the roast. Score the meat and add slices of garlic right into the meat to infuse the flavor.
Add salt and pepper to taste, top with Onion Soup Mix, and then the rest of the onions. Then add 1 cup of milk and 2 cups of water. Cover and cook on low for 8 hours and enjoy the aroma!
Gotta love 1 pot meals with just a few steps! The veggies cook just right and the meat just pulls apart….ENJOY!
Crock Pot Pot Roast
- 1 (3-4lb) Chuck Roast
- 1 Medium onion (quartered)
- 10-12 small golden potatoes (more or less to taste)
- 1/2 package of baby carrots
- 3 cloves of garlic
- 1 Packet of Onion Soup Mix
- 1 cup of milk
- 2 cups of water
- Salt & pepper to taste
- Spray slow cooker with cooking oil.
- Chop garlic and onions.
- Layer potatoes, carrots, and 1/2 of the onions and garlic in slow cooker.
- Add the roast, score the meat with a knife and insert some garlic pieces into slits.
- Season with salt and pepper.
- Sprinkle the Onion Soup Mix on top of the roast along with the remaining onions.
- Add milk and water.
- Cover and cook on low for 8 hours.