Kristi's Crock Pot Roast

Photo by Kristi C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    lbs. chuck roast

  • 2

    large onions, chopped

  • salt & pepper

  • 1/2

    flour

  • 3

    T vegetable oil

  • 1

    can cream of mushroom soup

  • 2 1/2 - 3

    cups beef stock (sometimes I use chicken stock)

  • 2

    fresh thyme sprigs

  • 3

    large potatoes, peeled & quartered

  • 4-5

    carrots, peeled & cut into 2 inch pieces

  • 8

    oz. button mushrooms, cleaned & halved (optional)

Directions

Preheat a large skillet to a medium-high heat. Rub the salt & pepper all over the roast, really working the seasoning into the roast's crevices. Dust the roast with flour and add 3 T of vegetable oil to your preheated skillet and sear the roast browning on all sides. Place the roast in the Crock-Pot along with onions, soup, beef stock, and thyme sprigs. (Make sure the roast is covered with enough liquid without overflowing.) Cook on low for 8 to 10 hours. The last two hours of cooking (around 8th hr) I add in the potatoes, carrots, mushrooms, and let it finish cooking. I serve the roast with white rice or a nice thick crispy slice of rustic bread. It is sooooooooooo YUMMY!

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