Have you ever cooked what you thought was grandma’s recipe and it didn’t taste the same? There is a way to have a fail-proof pot roast that your family and even friends will adore. The key is in choosing the right meat and cooking it the right way. If you perfect this first step, you won’t need a ton of seasoning or other work to make a great roast.
A good pot roast will feed your family a meal and you’ll have leftovers for a soup or shredded beef the next day.
- Chuck roast this usually is a flavorful and tender cut. Top and front cuts tend to turn out better than say a rump roast (1)
- Packet of onion soup mix
Place the roast in your crock pot. Honestly, I will sometimes throw it in frozen if I've forgotten to unthaw the night before, but it does make the meat a little tougher. It is better to unthaw first to get a truly tender pot roast.
Empty the packet of onion soup mix on top. Watch what you get, because some are high in carbs.
Pour about 1/4 cup of water over top to help the soup get distributed. The pot roast will also release juices as it cooks, so the mix will mesh with that and create a nice marinade for your roast.
Cook on low for 6-8 hours
For easy clean-up. Use Reynolds Slow Cooker Liners, 4-Count (Pack of 12).
Interesting Fact: If you are cooking the roast for your family and they are not low carbing, you can surround the roast with red potatoes and carrots and those will cook along with the roast. You will have a complete meal with sides and meat.
References and Credits: