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Melt In Your Mouth- Slow Cooker Pot Roast

Submitted by: | Source: My personal recipe

MELT IN YOUR MOUTH- SLOW COOKER POT ROAST

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2011-06-19 Other
4.1 20

This is by far the most flavorful, fall apart, melt in your mouth tender roast I've tasted. This rustic, hearty recipe is made in your slow cooker and requires very little effort. It tastes like you've worked hours to prepare it. I have also cut the roast up into 2 inch cubes and made this into a stew- cooking only about 6-8 hours until meat is fork tender. (I do not currently have a picture of this meal- so I chose one that most closely resembled the finished product from the internet. I hope that is alright)

  • Servings: 4
  • Prep Time: 25 minutes
  • Cook Time: 8-10 hours in your slow cooker
  • Total Time: 8.5 to 10.5 hours

Ingredients:

2-3 lb Boneless Beef Chuck Roast-well Marbled
3 cans Campbell's Golden Mushroom Soup
1 cup Water
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

Directions:

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.