A Crockpot is a lazy girl’s best friend – think hearty, tasty meals that literally cook themselves. One of my favorite winter dinners growing up was my mom’s crockpot pot roast! Not only was it super tasty, but the crock pot makes the whole house smell delicious. Check out my easy crockpot pot roast recipe below!
Cut green beans
Cream of mushroom (2-3 cans)
Lipton Soup onion dip mix (1 packet)
Egg noodles (optional)
Crockpot cooking 101: layer veggies at the bottom! For my pot roast recipe I like to include baby carrots and green beans because they soak up the broth nicely and compliment the roast. Grab some baby carrots and canned cut green beans and place those at the bottom of the crockpot – the amount will depend on the size of your crock pot. It’s not an exact science so just layer as many as you like! You can also toss in other veggies like diced potatoes!
Meat is the next layer! Place your chuck roast on top of your veggies.
To create the base for the broth, drizzle cream of mushroom on top of your roast. In my large sized crock pot I usually opt for two cans of the “heart healthy” Campbell’s cream of mushroom and one can of the regular (because let’s face it, the healthy stuff doesn’t taste quite as good). If you prefer less dairy/cream, simply omit a can or two!
For some extra (but easy) flavor, sprinkle in a packet of Lipton’s onion dip mix on top of the roast.
Fill your crockpot with water, stopping when it reaches about 1.5 inches from the top.
Cook your roast on LOW heat for 7 hours.
OPTIONAL: I personally think no meal is complete without carbs (bagels, duh) so I love to add noodles to my crockpot pot roast. When your roast is all cooked, toss egg noodles on the stove, drain (they cook quickly), and add into your roast!
What’s your favorite crockpot recipe?
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