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As I was watching Food Network this morning, Tyler Florence inspired me to make a pot roast. Rather than a traditional recipe, I concocted one using some random items in my pantry. As a result, our dinner was a springtime pot roast. It involves using vidalia onion dressing for sweetness and vegetable soup mix for additional light flavor.

I served my pot roast over couscous cooked in chicken broth and chopped parsley.


  • 2 lb chuck steak - thick cut
  • black pepper to season
  • 1 1/2 cup baby carrots
  • 2-3 medium yukon gold potatoes, quartered
  • 1 onion, roughly chopped
  • 1-2 tablespoons minced garlic
  • 3/4 cup vidalia onion dressing
  • 1 packet dry vegetable soup mix
  • 2 cups water


  • Season steak with black pepper and brown in pan (optional).
  • In the bottom of crockpot, layer carrots, potatoes and onions.
  • Place seasoned or browned steak on top of vegetables.
  • Top with garlic.
  • In separate bowl, combine soup mix, dressing and water.
  • Pour mixture over steak.
  • Cook on low 6-8 hours or high 4-6 hours.

Categories: Beef  Crock-pot  Main Dish 
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