When you’re looking for a comforting, hearty meal, nothing beats the crock pot chuck roast. It’s easy to make, offers plenty of variations, fills you up and gives you days of left overs. I like to make this dish when roast is on sale at the store. Add variety with seasoning (add rosemary, thyme, fresh garlic), vegetables (different types of potatoes and onions) and what you use for your base (vegetable and chicken broth). You can also use different cuts of meat. While chuck roast in my first option, rump roasts and bottom rounds work great too.
Serving size varies based on ingredients and size of roast.
Ingredients:
- 1 beef chuck roast – the larger the roast, the longer the cooking time.
- 2 cans of cream of mushroom soup + 2 can of water
- baby carrots at least 1lb bag
- stalk of celery – chopped
- 1 sweet onion
- 2lbs red potatoes
- salt and pepper
Directions:
- Combine soup and water in crock pot. Add half of carrots, celery and onions.
- Pat chuck roast dry with paper towels and season all sides with salt and pepper liberally. Nestle roast into crock pot. Add remaining carrots, celery, onions and potatoes over roast.
- Cover crock pot, set to low, and cook until meat is tender, at least 6 hours.
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