Prep 30 mins
Cook 10 hrs
We were stunned when Dad made this pot roast in a crock pot - he has a hard time making jell-o! It was very yummy and all the grandkids ate it and loved it. We jazzed it up a bit and loved the results. Make it easy on yourself and do up the veggies the day before. Add some biscuits or crusty bread and enjoy it!
- 4 lbs chuck roast
- 3 tablespoons flour
- 1 cup water
- 1⁄2 teaspoon kosher salt
- 1 (3 ounce) packet Lipton Onion Soup Mix (just use one packet)
- 4 celery ribs, chunked, with leaves
- 3 cups carrots, peeled and chunked
- 4 cups new potatoes, very small ones, halved
- 2 medium onions, quartered
- 3⁄4 cup parsnip, pared and sliced into coin-sized pieces
- 1 cup rutabaga
- 1 teaspoon black peppercorns
- 1 tablespoon McCormick's Montreal Brand steak seasoning
- 1 bay leaf
- 1 tablespoon Hungarian paprika
- 1 teaspoon dried herbs
- 1 (14 ounce) can stewed tomatoes, with juice
- Let the meat sit on a rack in the fridge unwrapped over night.
- Dust the meat with flour, and salt and brown in a screaming hot cast iron skillet just until it colors up on both sides, about 3 minutes on each side. Remove and add to crock pot. Deglaze the pan with 1 cup of water and add it to the crock pot.
- Sprinkle Onion Soup Mix over the roast and turn crock pot on High.
- Add remaining ingredients and anything else you like.
- The longer you cook this the better it tastes. 6 - 8 hours on low if you cook for 1 hour or so on high at first. Best if cooked on high for an hour and then 8 - 10 hours on low.
- Remove meat and veggies to a platter and tent with foil. Turn the crock to high if you want to thicken the gravy.