Easy Crock Pot Pot Roast

photo by Skitpero

- Ready In:
- 8hrs 10mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 (5 lb) beef roast
- 2 large onions, sliced
- 2 tablespoons minced fresh garlic (or to taste)
- 1 (1 1/4 ounce) package au jus mix
- 1 (1 ounce) package dried Italian salad dressing mix
- 2 teaspoons black pepper (or to taste)
- 1 pinch cayenne (optional)
- 1 (12 ounce) can tomato juice
- 3 cups baby carrots (or use a small package)
- 3 -4 medium potatoes (peeled and cut in half)
directions
- Place onions and garlic in the bottom of the crock pot, then place the roast on top of them.
- Place the carrots and potatoes around the roast.
- In a bowl whisk together the tomato juice with both packages of seasonings, black pepper and cayenne (don't worry if there is lumps, they will work our during the cooking).
- Pour the mixture over the roast and veggies.
- Cook on LOW for 8-12 hours or on HIGH for about 4-1/2 hours.
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Reviews
-
WONDERFUL! I used a 3 lb. boneless rump roast but still used full recipe of rest of ingredients, including the black pepper and cayenne. Changes I made were to use 6 oz tomato sauce + 6 oz water instead of tomato juice and I added 2 large carrots to cook w/ meat to flavor the gravy. I also added 2 cups of beef stock midway so I would have plenty of liquid to make gravy for 2 meals. Cooked about 6 hours on low and I added baby carrots and button mushrooms the last hour. I did thicken gravy w/ cornstarch. The meat came out juicy and tender; meat and veggies were soooo flavorful and the gravy was even better! Thank you, Kitten, for a great recipe!!!
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