Melt In Your Mouth- Slow Cooker Pot Roast
Submitted by: KaceyCooks | Source: My personal recipe
- Servings: 4
- Prep Time: 25 minutes
- Cook Time: 8-10 hours in your slow cooker
- Total Time: 8.5 to 10.5 hours
|2-3 lb||Boneless Beef Chuck Roast-well Marbled|
|3 cans||Campbell's Golden Mushroom Soup|
|½ cup||Low Sodium Beef Broth|
|2||Medium Onions- Quartered|
|5||Large Carrots- Washed & Cut Into 2-3" Pieces|
|3||Ribs of Celery- Rinsed & Cut Into 2-3" Pieces|
|10-12||Washed, skin on, small (baby)red potatoes- quartered|
|2 tsp||Olive Oil-enough To Coat Bottom of Skillet|
|Kosher Salt-to Taste, about 2+ tsp|
|Freshly Ground Black Pepper-to Taste, about 1 tsp|
Season the roast well by rubbing desired amount of Kosher salt and freshly ground black pepper into both sides of roast.
Empty the cans of soup into your Slow-Cooker and add the water. Stir to combine.
Set Slow cooker to cook on low for 8-10 hours.
Quarter the onions and place in the slow cooker with the soup mixture.
Heat 10 inch or larger skillet over medium high heat, and add about 2 tsp. of olive oil. (Do not use non-stick unless it is all you have)
Place roast in skillet and brown on all sides-about 1 minute per side. When complete, remove from skillet and set aside on a plate.
De-glaze the skillet with the half cup of beef broth, scraping all the bits off with a wooden spoon. Turn off burner, and remove skillet from heat.
Pour drippings from skillet into the slow cooker with the onions and soup mixture. Place the roast on top and cover. Check the roast occasionally-turn meat once during cooking.
Prepare the carrots, potatoes and celery- set aside in your refrigerator in a sealed container
About (3) Three hours BEFORE roast is finished cooking, add the cubed potatoes, carrots and celery to the slow cooker. (Depending on your slow-cooker, the veggies could take up to (4) four hours to fully cook)
Let your slow-cooker do the work. The roast is finished when it is fork tender, and falls apart. Cooking time depends on your roast.