Super Simple Pot Roast
photo by Jonathan Melendez
- Ready In:
- 6hrs 5mins
- Place soups in crock pot and whisk together.
- Add remaining ingredients to crock pot.
- Cover and turn on high for 6-8 hours.
- Serve with rice or potatoes.
Questions & Replies
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This is a snap to put together and the house smelled like Heaven when I got home from teaching on a cold, rainy day in the desert (which we don't often get here in Arizona!). I added a pound of baby carrots and thickened the delicious gravy with some corn starch at the end. The meat was wonderfully tender and tasty. Served with homemade mashed potatoes and hot french bread. My 14 year old and DH asked for seconds - I'm glad it was a big roast so we can have it again tonight! Thanks so much Shawn C for a new way to prepare pot roast that I know we will enjoy many times again!
This turned out beautifully - my husband actually ate pretty much the whole roast - it was falling apart and so tender. I didn't have the onion and mushroom soup mix so i used some french onion soup mix and some of the "cream of anything soup" mix from hillbillyhousewife, with water - and seared the roast before i put it in the crockpot - then scraped off the brownings with some water and added that to the crockpot as well instead of beef broth and bouillon, which i also didn't have. It still turned out great! And the gravy was delicious - i had some on a bun with the gravy to dip it in and it was probably the best beef dip i have had in a very long time!
This is a quick meal to throw together with items you have on hand in your pantry. Cooking in a crockpot makes meat more tender and enhances the flavor. Thicken gravy with water and cornstarch. Removed the roast to a cutting board and turned the crockpot up to high for 15 minutes. While gravy is thickening, this gives you enough time to slice beef and cook a vegetables. Thanks for posting!
We prepared this recipe for dinner guests using a sirloin tip roast. It cooked for 4 hours and it was so tender that it fell apart, but with the gravy it served up fine. We'll make it again with a chuck roast, but I can't believe that it would be tastier. It was excellent with garlic mashed potatoes and brussel sprouts with mushrooms. Thanks for sharing!
Oven instead of crockpot... I didn't have time to do a long low crockpot cook so I used the oven. 2.1 kg (4.62 pound) rib roast and cooked for 4 hrs at 325 degrees. I didn't have beef cubes so I added some red wine instead. Very tender and lots of yummy gravy from all the sauce. My daughter asked for more and happy to have the yummy fatty bits. I am not skilled in cooking larger meats like a roast so I was so happy to come across this recipe.
This is the way I make my pot roast, too, except I substitute half a can of red wine for an equal part of the broth and usually use short ribs. I think this is the ultimate in comfort food. The meat and gravy over mashed potatoes is heaven, as far as I'm concerned ~ absolutely delicious! Thanks for getting the recipe in written form!