This morning I finally got around to making pot roast. Morning? Well, technically it took all day to cook, but it took all of 20 minutes to prep, which included me scurrying back and forth from the kitchen to my computer, looking up ingredients, and combining 4 different recipes.
I’m so happy I was able to break out the slow cooker. June gloom has hit all week, and this hearty pot roast was an excellent remedy. Succulent meat, tender veggies, and lip-smacking au jus to top it all off. Definite YUM!
Slow Cooker Pot Roast
~3 lbs beef chuck roast
1 medium onion
4 cloves garlic, peeled & smashed
5-6 small potatoes*
6 oz. cremini mushrooms*
1 pkg Lawry’s Beef Stew spice mix
1-2 cups water
1 cup red wine
1 can of condensed cream of mushroom soup
salt & pepper
*Note: you can use any combination and amount of “roast” vegetables. I just like potatoes, carrots, and mushrooms in my pot roast – so that’s what I used.
- Pat chuck roast dry and season with salt & pepper. On high heat, brown all sides of the meat. Place in slow cooker.
- Slice mushrooms, carrots (1″-3″), onions (thick cut), and potatoes (quartered, maybe smaller depending on size). Add these veggies and the garlic to the slow cooker.
- In a medium bowl, dissolve Lawry’s spice mix in the water & wine. Add cream of mushroom soup and 1 can of water to the mixture. Add mixture to the meat & veggies already in the slow cooker.
- Wait an excruciating 8-10 hours with the slow cooker set on low. (Or 3-4 hours on high).
- Remove meat and veggies from slow cooker. Skim off oil/fat from top of the liquid left in the slow cooker.
- Serve & enjoy! 🙂