- Chuck roast (mine was about 4-5 pounds) ~ From what I have read, it is important to use the right cut of meat, and the chuck roast has definitely been the best I've tried. It is a more fatty cut, and requires a little more picking through when you're eating it, but has the most tender meat.
- Carrots
- Olive oil
- Salt
- Pepper
- Onion soup mix
- Flour
- Baked potatoes
Sear meat on all sides until brown.
Peel and cut carrots into large chunks, add to bottom of crock pot. If they're cut too small, they won't be able to stand up to the long cooking time. I did mine in half and the top portion in quarters.
Place roast in crock pot on top of carrots.
Mix one envelope onion soup mix into 3 cups of water, pour on top of roast.
Cook on low for 12-16 hours. I put mine in on Saturday night around 9, and we ate it around 1:30 on Sunday...so it was in there for 16 hours. I really think this time difference is what resulted in such tender meat.
Right at the end, I removed a cup or so of the broth, and whisked in a few tablespoons of flour to thicken up the sauce a bit.
Bake potatoes at 350 for 3 hours, mash with some butter, serve roast and veggies on top!
Next time, I may try doing fresh onions, with some beef broth and fresher spices instead of the envelope, but this was nice and quick, and I already had the ingredients.
Although it's a bit strange to wake up in the middle of the night smelling pot roast, it's worth it to me to have such yummy meat, instead of the tough chewy stuff that usually gets stuck in my teeth!
This will definitely be a regular around here this winter. Enjoy!! Let me know if you try it or if you have a similar recipe what you do!
