Tender pot roast slow cooked in a beefy onion mushroom sauce with potatoes, carrots, celery, and mushrooms and seasoned with thyme.
Pot roast is a favorite at our house with all of the veggies and beef slow cooked to perfection. Who doesn’t love a meal that practically cooks itself?!
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This is one of those great comfort food recipes that everyone needs to have on hand. It’s a full meal that cooks in the slow cooker while you’re at work or doing whatever.
When it’s done you’ll be rewarded with a fork tender roast and veggies that have been soaking up tons of flavor all day long!
Chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm are all good cuts for this recipe.
I’m using a top sirloin that I found languishing in my freezer. Normally I would use a chuck roast.
The cheaper price tag doesn’t mean you get shortchanged on flavor. But you do need to cook these cuts for a long time on low heat.
Enter the slow cooker! I honestly think I could have done a site entirely of slow cooker recipes, I use mine that much!
When you’re in the market for a new one, check this one out. You can program it to switch to low when the cook time is done. A great feature if you can’t or don’t want to hurry home.
And if potlucks, tailgating, etc. are your thing, this model has a rubber seal and a lock down lid to help prevent leaks. You can even get an insulated carry bag.
Now, on to our recipe. Start by tossing all of the veggies into your slow cooker.
Get in there with your hands and mix them up good.
I love these baby red potatoes for their flavor but also because their thin skins mean I don’t have to peel them. Plus, with the skins on they hold together well. And there’s almost no prep, I just cut them in half and dump them in.
If you have trouble finding them, just cut up some small red potatoes. Three pounds (2 bags) should do it.
Next, brown the roast on both sides. If you’re pressed for time (or just plain don’t feel like it) you can skip this step. The browning gives the pot roast an extra layer of flavor but if you skip it, it won’t affect the overall dish too much.
Get the pan good and hot, add the oil and cook for about 5 minutes or until it gets nicely brown. Flip it over and do the same, then lay it on top of the veggies.
Then pour off any excess oil and mix up the sauce. Whisk together the mushroom soup, onion soup mix, thyme, and broth. Get my DIY Homemade Onion Soup Mix here or use a packet of store-bought. I mix it in the same pan so I can get all of the bits from the browning process. If you skipped that step just mix it up in a bowl.
Pour the sauce over the roast.
Pop on the lid and cook on low for 7-8 hours or until the veggies are cooked through and the beef is tender.
This recipe makes lots and lots of veggies. If you don’t want so many or if you have a smaller slow cooker, just cut all of the amounts in half.
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