This is my go to recipe for pot roast & great as written. I've been making it forever! I have made some modifications over the years for my family.
I prefer a rump roast. W/ the roast, I buy a pkg of fresh sliced mushrooms, a bag of baby carrots, a med onion & celery. I chop the onion, slice the celery, add the mushrooms, 1/2 the baby carrots, a bay leaf & salt & pepper and mix them in the bottom of the slow cooker. I mix 1 can cream of mushroom soup, 1 can beef broth & 1/2 the pkt of the soup mix & pour over the veggies. I place the roast(fat side down)atop the veggies & rub in the remaining soup mix which gives the roast a nice color. When it's done, I serve it over cooked egg noodles.
My store often puts rump roast on sale in a 2-pack. I freeze one & cook one. When freezing a roast, I like to have frozen veggies on hand to substitute for the fresh veggies. In that case, I use about fresh, frozen chopped onion -OR- pearl onions, fresh frozen chopped celery, a can/jar of sliced mushrooms(or I omit) & follow the steps above, topping with the defrosted roast. About an hour or 2 before it's done, I add frozen sliced carrots or frozen "parisienne" carrots.
Quartered russet potatoes can be added to the vegetables if you prefer potatoes to noodles.
I never sear the roast first because if I am making dinner in the crock pot it is because I am super busy. In that case, I don't want to use the stove or dirty a pan!
Was this review helpful?
16 users found this review helpful
This is my go to recipe for pot roast & great as written. I've been making it forever! I have...