Description
This is my go-to recipe for pot roast on a busy weekday. It uses inexpensive cuts of meat, made posh by the slow cooker. After years of tweaking others’ recipes, I think I found a good mix of high-quality pot roast while still being very quick and easy.
Ingredients
- 1 pound baby red potatoes, halved
- 1 (16 ounce) package baby carrots
- 1 yellow onion, quartered
- 1 (10 ounce) can condensed cream of celery soup
- 1 (1.5 ounce) package beef stew seasoning mix
- 1 (3 pound) beef chuck roast
- 1 (1 ounce) envelope onion soup mix (such as Lipton® Beefy Onion)
Instructions
- Arrange potatoes
- carrots
- and onion around the edges of a 5- to 6-quart slow cooker.
- Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
- Heat a saucepan over medium-high heat; cook roast until browned and seared
- about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker
- surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
- Cook on Low
- 8 to 10 hours.
- Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
- Strain remaining liquid in the slow cooker into a bowl and whisk until smooth
- about 1 minute.
- Slice roast and serve alongside vegetables and gravy.
Prep Time: 10 mins
Cook Time: 8 hrs 10 mins
Total Time: 8 hrs 30 mins
Servings: 9