Put this pot roast recipe together in the morning and come home to a delicious dinner that’s ready and on the table in minutes!
1 tablespoon canola oil
1 (3 pound) boneless beef chuck roast
4 carrots, sliced
4 medium all-purpose potatoes, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 large onion, cut into 1-1/2-inch pieces
1 envelope onion soup mix
3/4 cup water
Heat oil in a large skillet; place roast in hot oil and brown on all sides. Arrange prepared vegetables in bottom of a 5-quart slow cooker. Cut the browned roast in half and place on top of vegetables.
In a small bowl, combine the onion soup mix and water; pour over the roast. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours. Remove the roast and vegetables; keep warm.
To thicken the gravy, combine 1/4 cup of water and 2 tablespoons all-purpose flour; stir into juices in slow cooker. Cook, uncovered, for 30 minutes on High or until thickened. Makes 8 servings.
Emily
Roast with Onion Soup are some of my favorites!!
Hi, Emily!
This sounds delicious! Great comfort food! I have copied your recipe and look forward to trying it!!!
Many blessings!!
What a GREAT!!! and EASY!!! way to make a pot roast. Comes out so tender. Geri
Emily….love your name….it’s my daughter’s:) I really appreciate your entry for Crock Pot Wednesday. Pot roast is absolutely one of my go to dishes…so filling, warm and full of home. I hope to see you back here each week.