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Slow Cooker Pot Roast

LIPTON RECIPE SECRETS(4)
Mary: "excellent!! I like mashed potatoes, so I put boil…" Read More
6Ingredients
4Hours
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Slow Cooker Pot Roast

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Ingredients

US|METRIC
8 SERVINGS
  • 1 Tbsp. oil
  • 3 1/4 lb. boneless pot roast
  • 4 sliced carrots
  • 4 sliced potatoes (medium, (about 2 lbs ), cut into 1-inch pieces)
  • 2 envelopes Lipton® Recipe Secrets® Onion Soup Mix
  • 3/4 cup water
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    Directions

    1. Heat oil in large nonstick skillet over medium-high heat and brown roast.
    2. Combine Lipton® Recipe Secrets® Onion Soup Mix with water in glass measuring cup. Add to skillet, scraping up any brown bits from bottom of pan. Add soup mixture to slow cooker. Cook covered on Low 8 to 10 hours or HIGH 4 to 6 hours. Remove roast and vegetables to serving platter.
    3. Thicken gravy, if desired, by combining additional 1/4 cup water with 2 tablespoons all-purpose flour. Cook on HIGH 15 minutes or until thickened.
    4. Arrange carrots and potatoes in slow cooker. Top with roast and set aside.
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    Reviews(4)

    Reviewer Profile Image
    Mary 3 years ago
    excellent!! I like mashed potatoes, so I put boiling onions in with the meat instead. I like my carrots on the firm side so I cooked them separately.
    Reviewer Profile Image
    Rosemarie Asaro 5 years ago
    I like to add a half cup of red wine to the recipe. You can add flour to make a thicker gravy but I like a lighter gravy.
    Reviewer Profile Image
    Martha R. 6 years ago
    I've made this for years. An excellent way to use the leftovers is to make a soup with beef broth AND tomato juice added to meat and juices. You may then add any vegetables, but I use onions, carrots, potatoes, zucchini (if I have it), and sliced cabbage (important). I prepare these vegetables as I do for minestrone: I sauté each for three minutes in a little olive oil, adding the cabbage last and sautéing it last for six minutes. I add that to the soup mixture and then add a small can of corn, a can of tomatoes, and a can of beans (garbanzo or white beans). Then I simmer for about 30 minutes. I like this soup thin, but simmer longer if you like it thicker. It makes tons and freezes well.
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    Greg L. 7 years ago
    Always a favorite, this makes the best gravy and is wonderfully flavored. The beef is tender and juicy always!

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