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Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 6 |
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There are so many pot roast recipes in the world, but here's mine! It's absolutely wonderful, and makes a ton of delicious gravy (my favorite part)! I think it's probably hard to mess up a pot roast, and this recipe is no exception. I've used all cuts of roasts...even a pork tenderloin on one occasion. If you're using a frozen roast, there's no need to defrost it before adding to the crock pot, so it makes for a super quick and easy prep. Ingredients:
3 1/2 lbs boneless bottom round roast |
1/2 lb baby carrots |
3 -4 red potatoes, cubed |
1 medium onion, quartered |
3 garlic cloves, minced |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (1 1/4 ounce) packet dry onion soup mix |
3/4 cup low sodium beef broth |
Directions:
1. Place the roast in a crock pot. Sprinkle carrots, potatoes, onion, and garlic around the roast.
2. In a separate bowl, mix together the cream of mushroom soup, onion soup mix, and beef broth. Pour over top of the roast and veggies.
3. Cook on low for 8 to 9 hours.
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