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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 9 |
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Great recipe for the SLOW COOKER in the summer, so you don't heat up your kitchen. Ingredients:
1/4 cup water |
4 medium red potatoes, cut in quarters |
1 medium onion, cut in quarters |
1 (16 ounce) package peeled baby carrots |
1 (1 ounce) envelope onion soup mix, divided |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon dried thyme leaves |
2 1/2-3 lbs boneless beef chuck roast |
Directions:
1. Place water and three-fourths of the vegetables in the slow cooker.
2. Reserve 1 tablespoon onion soup mix. Sprinkle remaining onion soup mix over vegetables; stir gently to coat evenly.
3. Sprinkle and rub salt, pepper, thyme over the pot roast. Place pot roast on top of vegetables.
4. Place remaining vegetables around pot roast; sprinkle vegetables with remaining onion soup mix. Place lid on slow cooker.
5. Cook on low for 8 to 9 hours OR on high for 5 to 6 hours until beef is tender.
6. Carefully remove lid to allow steam to escape. Serve food directly from slow cooker.
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