Crockpot Pot Roast

Serves: 7
Total Calories: 719


1 beef chuck pot roast (2-3 pounds)
1 package baby carrots
1 onion, sliced into quarters
4 potatoes, halved if large, use a waxy variety like red, yellow, or white potatoes, not russet
6 cloves garlic, whole or crushed
2 cans cream of mushroom soup, or one large can (or equal volume stock or wine)


Heat large skillet over high to medium-high heat. Brown the beef roast on all sides. Make a layer of onions on the bottom of the Crock-pot. Sprinkle in some carrots, and a couple cloves of garlic. Place the browned roast on vegetables in the Crock-pot. Fill Crock-pot with remaining veggies (don't pack too full), starting with onions, then potatoes, and remaining carrots and garlic. Pour cream-of mushroom soup (or liquid of your choice) over roast and veggies (don't worry if it doesn't seem like enough liquid, it will melt and the meat and veggies will give up liquid). Make sure Crock-pot lid is on tightly, cover and cook for 8-10 hours on low. Meat should be falling apart and veggies cooked through.

Nutritional Facts:

Serves: 7
Total Calories: 719
Calories from Fat: 434

This Crockpot Pot Roast recipe is from the 2013 HomeCook'n Collection Cookbook. Download this Cookbook today.

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