Classic Slow Cooker Pot Roast
No matter the temperature outside, this classic slow cooker pot roast is exactly what your belly is craving. It’s a healthy, homemade meal that comes together quickly and cooks while you’re away. Come home and dinner is done!
I know it’s Spring and meal plans are calling for recipes like browned butter lemon pepper asparagus or savory pasta with bacon and greens, but I’m not there yet.
It’s early, but we have a very busy season ahead of us… birthday, hosting company, hosting family, end of school activities, one vacation, birthday, anniversary, more company, another birthday, a blogging trip, more company and then school starts.
Don’t get me wrong – I’m SO beyond thankful that we get to see so many more friends and family since we moved from California to Georgia. But when our personal schedule goes into overdrive, I tend to pull back in other areas, including dinner.
That’s why this classic slow cooker pot roast recipe keeps showing up on our weekly menu.
CLASSIC SLOW COOKER POT ROAST
INGREDIENTS
1 chuck roast (3-4 lbs)
1 lb baby carrots (or carrots, cut to about 1" pieces)
1½ lbs potatoes (any variety, cut into about 1" pieces if necessary)
4 Tbsp homemade dry onion soup mix
1 batch homemade cream of mushroom soup
INSTRUCTIONS
I know it’s Spring and meal plans are calling for recipes like browned butter lemon pepper asparagus or savory pasta with bacon and greens, but I’m not there yet.
It’s early, but we have a very busy season ahead of us… birthday, hosting company, hosting family, end of school activities, one vacation, birthday, anniversary, more company, another birthday, a blogging trip, more company and then school starts.
Don’t get me wrong – I’m SO beyond thankful that we get to see so many more friends and family since we moved from California to Georgia. But when our personal schedule goes into overdrive, I tend to pull back in other areas, including dinner.
That’s why this classic slow cooker pot roast recipe keeps showing up on our weekly menu.
CLASSIC SLOW COOKER POT ROAST
INGREDIENTS
1 chuck roast (3-4 lbs)
1 lb baby carrots (or carrots, cut to about 1" pieces)
1½ lbs potatoes (any variety, cut into about 1" pieces if necessary)
4 Tbsp homemade dry onion soup mix
1 batch homemade cream of mushroom soup
INSTRUCTIONS
- Place half the potatoes and carrots on the bottom of the slow cooker.
- Next, place the chuck roast on top of the vegetables.
- Place remaining vegetables on top and around the chuck roast.
- Pour homemade dry onion soup mix and homemade cream of mushroom soup over the top
Read Here for Full Recipes>>dontwastethecrumbs.com/2017/05/classic-slow-cooker-pot-roast/
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