Kittencal's Easy Crock Pot Chuck Roast With Vegetables |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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You may also add in 1/3 cup dry red wine, do not add in any extra salt to this - cooking time is for a 4-pound roast. Ingredients:
3 tablespoons oil |
1 (4 lb) beef chuck roast |
fresh ground black pepper (to taste) |
2 teaspoons garlic powder (or to taste) |
1 (1 ounce) package dry onion soup mix |
1 1/2 cups low sodium beef broth (use only low-sodium broth) |
1 -2 tablespoon worcestershire sauce |
1 large onion, chopped |
3 carrots, peeled and coarsley chopped |
3 large potatoes, peeled and cubed |
8 ounces small white button mushrooms (leave whole do not slice, can use more) |
Directions:
1. Season the roast with black pepper and garlic powder (do not season with salt).
2. Heat oil in a skillet or pot over medium-high heat; add in roast and brown on all sides.
3. Place the onion soup mix, broth and Worcestershire sauce into the slow cooker; mix to combine.
4. Add in the browned roast and turn the roast a few times to coat in the broth mixture.
5. Sprinkle the veggies around the roast.
6. Cover and cook on LOW setting for 8-10 hours.
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