Pot Roast
INGREDIENTS
- 2.5 lb beef chuck roast
- 2 cans beef broth
- 1 packet Lipton onion soup mix
- 5 potatoes, peeled and cubed
- Handful carrots, peeled and sliced
- Handful mushrooms, sliced
- Seasoning salt and garlic
DIRECTIONS
- 1. Season beef chuck roast with seasoning salt and garlic.
- In large skillet, brown chuck roast on ALL sides.
- 2. Put chuck roast in crock pot. Pour in 2 cans beef broth and onion soup mix and stir. Cook for 3 hours on high.
- 3. Add potatoes, carrots and mushrooms to crockpot.
- Shift meat so that veggies are all immersed in broth.
- 4. Cook on high for 1 hr 45 minutes (or until potatoes feel tender)
- 5. Reduce to low for 30 minutes.
- Serve beef and veggies, with broth in a gravy boat on the side.
RECIPE BACKSTORY
My husband said he wanted pot roast on a football sunday - and it was already noon, so I didn't have much time. I started an online search for potroast recipes, but lots of them took 8-10 hours in a crock pot. My mom had given me a pot roast recipe, but honestly, my mom's pot roast was one of my least favorite meals growing up (tough meat and veggies).
So, I combined several recipes and added my own touches (and used my mom's technique of browning the roast beforehand to seal in the flavor) - and it was a hit. This will take you about 5-6 hours in a crockpot and makes enough for about 4 people - yum! The meat, potatoes and carrots are so tender - my husband calls it 'melt-in-your-mouth good'