Hi everyone! I’m back! Antoinette, that is :). Thank you all for bearing with me while we reduced the number of recipes that the NPC team posted. It was really helpful to me after the birth of my daughter on November 13th. I am pleased to say that we are both healthy and happy! Now, I’m finally ready to get back to cooking. Being a mom is hard work!
One of the first meals I made as a new mom was this Slow Cooker Pot Roast. I obviously needed something that was super quick and hands off since I was taking care of a newborn. This was perfect. It’s one of those dishes where you just throw everything in the slow cooker and let it do the work! How can you go wrong?
Slow Cooker Pot Roast
1 chuck roast
4-5 red potatoes
2 large carrots
3 celery stalks
1 small onion
1 package onion soup mix
1 tsp dried rosemary
1 tbsp minced garlic
¼ c water
Season roast with salt and pepper. Heat a large skillet over high heat. Spray pan with cooking spray. Sear (brown) roast on all sides. Set aside.
Tip: Browning meat seals the exterior and keeps it juicy during the long cooking process.
Chop red potatoes, carrots, celery, and onion into large chunks. Add to slow cooker. Sprinkle veggies with salt, pepper, rosemary and half of a package of onion soup mix. Add minced garlic.
Place seared roast on top of veggies and sprinkle with remaining onion soup mixture. Pour water over roast.
Cook on high heat for 6 hours or to desired doneness. Beef should pull apart easily with a fork.