Melt-in-Your-Mouth Slow Cooker Pot Roast

 

pot roast

 

It is not that I’m so smart. But I stay with the questions much longer. –Albert Einstein

Recipe/photo credit: LDS Living magazine.

  • • 1 (3- to 4-pound) beef chuck roast
  • • 1 (12-ounce) can Cola (not diet)
  • • ¾ cup dark brown sugar
  • • ¾ cup Heinz chili sauce
  • • ¾ cup ketchup
  • • ¾ packet dry onion soup mix
  • • 4 to 5 new red potatoes, cut up
  • • 1½ to 2 cups baby carrots

Combine all ingredients in a slow cooker. Cook on low 8 to 10 hours.

Makes 6 to 8 servings.

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Slow Cooker Pot Roast

pot roast

It’s the possibility of having a dream come true that makes life interesting. –Paulo Coelho

This is such a tasty, tender pot roast.  It’s quick to put together and then just let it cook.  You can let it cook in the crockpot for nine hours.

Ingredients:

  • About 4 lbs chuck roast (My roast was not a full 4 lbs and served 4 people with leftovers for the next day)
  • one packet dry onion soup mix
  • 1 cup water (I used beef broth)
  • one onion chopped
  • one stalk celery chopped (I omitted the celery)
  • 3 carrots chopped (washed and not peeled) (I used 6 carrots chopped into 1 1/2 inch chunks)
  • 3 potatoes peeled and cubed (I had potatoes on the side)
  • salt and pepper

Directions: Salt and pepper chuck roast.  Brown on all sides in a large skillet over high heat for about 4 minutes per side.  Place roast in the slow cooker.  Sprinkle the dry soup mix over the top of the roast.  Then add the liquid and onions.  Cook for about 5 hours on low and then add the carrots and cook for another five hours.  I put the roast in at 7 am and it was ready by 5 pm; I didn’t want the carrots to get mushy so that’s why I didn’t add them until half the cooking time was over.  They were absolutely perfect.