I love pot roast. Growing up, my family had pot roast for dinner every Sunday night. If I were rich, I would do the same thing now. Roasts aren't cheap, I know, so why am I including this recipe on a blog about inexpensive recipes? Well, every now and then, a pot roast might end up in your life. The Easter Bunny brought me one last year--no joke. And when you've got that rare occasion to eat a pot roast, you don't want to waste it. You want it to be GOOD. That is why I've included this recipe.
Melt-in-your-mouth Pot Roast
(a recipe from my fabulous mom)
1 beef roast (Chuck is a good pick if you can get it. Just make sure it can fit in your slow cooker.)
1 Tbsp cooking oil
2 cups hot water
1 pkg onion soup mix (I find that the generic brand works just as well here)
2-3 potatoes, chopped
1 carrot, chopped
Salt and pepper to taste
Montreal Steak seasoning (if you're feeling bold)
1. Heat oil in a frying pan over medium heat. Brown roast on all sides in hot oil. Place in slow cooker.
2. Add hot water and onion soup mix, and mix thoroughly. Cover and cook on low for 7-8 hours. (Yes, you can half the cooking time and cook it on high, but your roast will only be half as tender, so cooking it on low is best if you can find the time).
3. Add chopped potatoes and carrots. Season with salt and pepper to taste. Cook on low for another 1-2 hours or until the roast is so tender it starts falling apart in the slow cooker. If you're feeling bold, try adding Montreal Steak seasoning instead of the salt and pepper. Just be careful not to overpower the taste of the roast with the seasonings. Remember, the onion soup mix has a lot of flavor to begin with.
4. Attempt to remove the pot roast from the slow cooker in one piece. If you've done it right, this will be nearly impossible because the roast will be so tender. Save the broth for gravy or soup.