Saturday, December 11, 2010

Roast with Potatoes and Carrots

Photo courtesy of Ashley Chaffin
This slow-cooker pot roast recipe comes from the blog of a family friend and is similar to a pot roast recipe from Paula Deen. The crucial thing about this recipe is that it needs to be cooked on LOW for 8-10 hours. Do not try to rush it by turning up the crock pot heat, it will turn out tough. Slow cooking is the key for that tender, fall-apart texture that really makes a good pot roast!

Roast with Potatoes and Carrots

printable recipe 

1 large chuck or rump roast
fresh garlic
potatoes (peeled and cut into bite-sized chunks)
carrots (peeled and cut into sticks, or use baby carrots)
salt and pepper
1 yellow onion
1 can beef broth
Worcestershire sauce
1 can cream of mushroom soup
1 packet Lipton Onion Soup Mix

Cut slits in the roast and insert fresh garlic cloves. Rub salt and pepper onto roast. 

Pour half of the can of beef broth into bottom of the crock pot. Place roast in beef broth in crock pot. Pour a little Worcestershire sauce on top of roast.

Top with the rest of the beef broth and the cream of mushroom soup.

Salt and pepper the potatoes.

Place potatoes and carrots in crock pot.

Top with rings of onion and Lipton Soup Mix. Cover crock pot and cook on LOW for at least 8 hours.



  1. Isn't pot roast a wonderful thing? It's amazing how delicious it is, and I always feel a little guilty because I feel like I haven't done any work! Yours looks fantastic!

    You have such a beautiful family, Heather. Posting your weekly meal plans is inspiring for those of us who aren't the best at planning ahead. Beautiful blog--I'm following you! :)