Easy Crock Pot Pot Roast

Submitted by Kittencalrecipezazz

"This makes a nice dinner to come home to, you can use from a 3-pound to a 5-pound roast for this recipe, don't add any extra salt to this recipe, the seasonings have plenty of added salt to them, and 1/3 cup dry red wine can be added if desired. This is a very good recipe for crock pot roast! Servings are only estimated depending on the size of roast you are using. I prefer to use blade roast but you can use any pot roast you desired even a pork butt roast would would with this!"

 

• 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

1. Place onions and garlic in the bottom of the crock pot, then place the roast on top of them.
2. Place the carrots and potatoes around the roast.
3. 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).
4. Pour the mixture over the roast and veggies.
5. Cook on LOW for 8-12 hours or on HIGH for about 4-1/2 hours.

Reviews

[02christini]

This is the BEST roast I have ever had!

 

[gwynn]

This was a very tasty pot roast. It was very juicy and tender. Thanks for posting this recipe.

 

[Skitpero]

My girlfriend (who does not cook!) made this today and it was DELICIOUS! She made it according to directions and it turned out perfectly. The meat was flavorful, tender and melted in your mouth. The vegetables had perfect texture. We served it with green beans and rice. This is definitely a keeper!

 

[plainchicken]

This was wonderful! I used a 3 pound roast and used minced onion flakes instead of 2 large onions (not a big onion fan!). I let it cook on low for about 10.5 - 11 hours. The au jus the roast made was SO good. I served this with parmesan risotto. DH said it is the best thing I make! Thanks Kitten!

 

[Mrs.Jack]

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!!!