Recipe: Slowcooker Pot Roast

I feel like I have a very volatile relationship with my
Crock Pot.  I go on long streaks of
usage, then I quit on him for a while. 
Regardless, I have found that he is my working mom/wife savior for
busy weeknights…IF you find the right recipes.  I am actually making this one for my in-laws tonight.

Now, I understand why the Crock Pot gets a bad rap.  One-pot meals can be less than appetizing (to
be nice), but there are so many wonderful ideas around the Internet to make
your own.

One of my favorite things to cook in the Crock Pot is my
grandmother’s pot roast.  Since it is
cooked all day, it falls apart and is super flavorful.  No dry roast for us.

I hope you enjoy it as well!

Recipe:  Slow Cooker Pot Roast

3 lbs of beef rump or chuck roast

2 TB vegetable oil

1 can cream of celery

2 cups (or one can) beef broth

1 packet Lipton Onion Soup Mix

1 medium yellow onion, cut into 1″ pieces

3 large carrots, peeled and cut into 1” pieces (or half bag
of peeled baby carrots)

6 red new potatoes, peeled (and quartered, if large)

2 stalk celery, cut into 1” pieces

Salt and Pepper

Directions

Season your roast with salt and pepper.  Pour the oil into a heavy skillet on medium
heat.  Once the skillet is hot, brown the
roast for two to three minutes on each side. 
You should see dark brown sear marks on the roast.

While the roast is browning, pour the soup and the beef
broth in the Crock Pot.  Whisk the two
together until both are mixed well. 
Place the roast in the crock pot and sprinkle the top with the Lipton
soup mix. 

Toss the vegetables in around the sides of the roast.  You can also cover the top of the roast, if
necessary, as well.

Cook on low for 7-8 hours. 

Your kitchen and your family will thank you.