Delicious Onion Soup Pot Roast Slow Cooker Recipe
Description
This slow cooker pot roast is made with a perfect combination of melt-in-your-mouth beef, vegetables, and an onion soup mix. It’s a classic comfort food dish that’s sure to please the whole family. The slow cooker does most of the work, so you can enjoy a delicious home cooked meal with minimal effort. The best part about this onion soup pot roast is that it’s so versatile. You can customize it to your liking by adding different vegetables, herbs, and spices. Serve it over rice or mashed potatoes, or enjoy it as is. Either way, this slow cooker pot roast is sure to be a hit.
Ingredients
2 lbs. boneless chuck roast
1 medium onion, chopped
3 cups beef broth
1 packet onion soup mix
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 carrots, peeled and chopped
2 celery stalks, chopped
2 potatoes, peeled and cubed
1/2 cup frozen peas
Instructions
1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until tender, about 5 minutes. Add the chuck roast to the skillet and brown on all sides, about 8 minutes. Transfer the roast and onion to the slow cooker.
2. In a medium bowl, combine the beef broth, onion soup mix, Worcestershire sauce, garlic powder, and onion powder. Pour the mixture over the chuck roast and vegetables in the slow cooker.
3. Add the carrots, celery, potatoes, and frozen peas to the slow cooker. Season with salt and pepper. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours.
4. When the roast is cooked, remove it from the slow cooker and let it cool for 10 minutes before slicing. Serve with the vegetables and sauce.
Equipment
Skillet
Medium bowl
Slow cooker
Notes
For a richer flavor, replace the beef broth with beef stock. You can also add other vegetables, such as mushrooms, bell peppers, or zucchini. If you prefer a thicker sauce, mix together 2 tablespoons of cornstarch and 2 tablespoons of cold water and add it to the slow cooker during the last hour of cooking. If you don’t have a slow cooker, you can make this recipe in the oven. Preheat the oven to 325 degrees F, and bake for 3 to 4 hours, or until the roast is fork-tender.
Nutrition
Calories: 575 kcal
Carbohydrates: 38 g
Protein: 39 g
Fat: 28 g
Saturated Fat: 10 g
Cholesterol: 144 mg
Sodium: 743 mg
Potassium: 1430 mg
Fiber: 5 g
Sugar: 7 g
Vitamin A: 5705 IU
Vitamin C: 33.4 mg
Calcium: 74 mg
Iron: 5.4 mg
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