The smell of pot roast in the crock pot reminds me of Sunday afternoons and my grandparents’ house. It was something that my grandparents started in the morning and let cook while we were away at church. The savory aroma filled the house when we returned.
A pot roast is a fairly simple and low-maintenance meal. When we have this for dinner I usually start the meat in the morning in the crock-pot, with enough water to cover about an inch or two of the meat, then add the seasoning. That cooks on high for 4 to 5 hours. About three to four hours before we plan to eat dinner I add the vegetables (potatoes and carrots). Then turn the temperature down to low.
Before serving, I make sure the internal temperature of the meat is at least 145 degrees Fahrenheit. We like to mash up the potatoes with a fork on our plate then add butter. The potatoes have so many flavors from the meat and seasoning, the butter adds to the savory taste. Sometimes we have crusty rolls or sliced French bread with this meal, as well.
Share how you make pot roast and what you eat it with. Whenever we use our crock-pot we like to use liner inserts before adding the food. It makes clean-up so much easier.
“Then he said to his disciples, “The harvest is plentiful but the workers are few. Ask the Lord of the harvest, therefore, to send out workers into his harvest field.” (Matthew 9:37, 38, NIV)
6
servings30
minutesIngredients
1 Chuck Roast
1 packet dry onion soup mix
2.5 pounds of potatoes (russet or yellow)
1 or 2 bags of baby carrots
water
Directions
- In a large crockpot, place thawed chuck roast.
- Evenly sprinkle the onion soup mix on top of the roast.
- Add enough water to cover the roast a quarter or half of the way up.
- Cook on high for 4 hours.
- Wash and quarter potatoes. Add them to the crockpot.
- Add the carrots.
- Continue cooking until the potatoes are tender (about 2 more hours).