I was feeling a little 50's homey and wanted to feed my family something lumberjack hearty, so pot roast was an easy decision. However, never having made it before, I wanted to try this recipe since it promised two important things: moist + juicy. I layered the bottom of the crock pot with baby carrots, halved celery stalks and quartered red potatoes. Then, I combined the onion soup mix with 1 can of beef broth and poured it over all. The 2.5 lb roast was next. I rubbed it with minced fresh garlic, pepper and salt, then gave it a quick sear in olive oil. The roast then joined the veggies in the crockpot, and the remaining olive oil + pan juices were poured over all. Our dinner cooked for 14 hours on low, which in the end, would have been better at 12 hours. Nevertheless, it was delicious! Our veggies weren't mushy at all, the savory onion taste had thoroughly absorbed into everything, and there wasn't even a need to make gravy. Next time though, I'll make the potatoes separately. I thought they took away too much of the flavor, and will add lots more carrots + celery, and just a touch of water to end up with more juice at the end. This tasted much better the second day as leftovers, but the meat hasn't lost any of its fall apartiness that my family loves. Would definitely make this again with a few tweaks.
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