|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 14g||72%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 4g||16%|
|Total Sugars 4g|
|Vitamin C 12mg||62%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy, popular slow cooker pot roast is made with only 4 ingredients and water. Use a good lean beef chuck roast in this recipe, or look for a cut of beef with "pot roast" on the label. Also, onion soup mix flavors this pot roast perfectly.
3 pounds lean beef chuck roast
1 1/2 pounds new potatoes, or to taste
1/2 pound baby carrots, or to taste
2 (1-ounce) envelopes onion soup mix
2 cups water
Gather the ingredients.
Place beef pot roast in the crock pot.
Add the new potatoes and carrots.
Sprinkle with the onion soup mix.
Pour water over pot roast.
Cook on low 8 to 10 hrs or until tender.
- Cuts of beef for pot roasts are often labeled by the grocer, but if not, choose a lean chuck roast, blade roast, 7-bone, rump roast, bottom round, or shoulder roast.
- The juices tend to be watery by the end of the cooking time, so when the roast is done, keep it warm and pour juices into a medium saucepan. Bring the juices to a boil and simmer briskly until reduced and more flavorful, about 8 to 10 minutes.
- To thicken, combine 1 to 2 tablespoons of cornstarch or flour with a few tablespoons of cold water. Mix until smooth and stir into the simmering juices. Serve the gravy or juices with the sliced pot roast.