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Crockpot Pot Roast Recipe

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3.9 from 12 reviews

This Crockpot Pot Roast recipe offers a tender, flavorful meal that’s perfect for a comforting family dinner. Slow-cooked for 6-8 hours, the beef roast is seasoned, browned, and then simmered with vegetables, herbs, and a rich mushroom soup-based broth, resulting in a moist and savory dish with hearty potatoes and carrots.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Ingredients

Meat and Seasoning

  • 3 pound boneless bottom round roast
  • 2 teaspoons Montreal Steak Seasoning (or substitute 1 ½ teaspoons salt and ½ teaspoon pepper)
  • 1 tablespoon all-purpose flour

Vegetables

  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 pound carrots, peeled and cut into chunks
  • 24 ounces baby yellow potatoes (large ones cut in half)

Liquids and Sauces

  • 1–2 tablespoon vegetable oil
  • 1 1/3 cup boiling water
  • 1 ½ teaspoons Better Than Beef Bouillon paste
  • 10.5 ounces cream of mushroom soup
  • 1 tablespoon Worcestershire Sauce

Seasoning Mix and Herbs

  • 1 envelope Lipton Beef Onion Soup Mix
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme

Instructions

  1. Prepare Slow Cooker: Spray the inside of an 8-quart slow cooker with cooking spray and set it to low to preheat while you prepare the ingredients.
  2. Arrange Vegetables: Place the potatoes, carrots, sliced onion, and minced garlic into the bottom of the slow cooker, creating a bed for the roast.
  3. Season and Flour Roast: Season the entire roast with Montreal Steak seasoning, then coat it evenly with all-purpose flour to help seal in the flavors and aid in browning.
  4. Brown the Roast: Heat the vegetable oil in a large non-stick skillet over medium-high heat. Brown the roast on all sides, about 3 minutes per side, to develop a rich crust. Transfer the roast to the slow cooker, placing the fatty side up.
  5. Prepare Broth Mixture: In a medium bowl, whisk together boiling water and the beef bouillon paste until dissolved. Stir in the cream of mushroom soup and Worcestershire sauce until well combined.
  6. Combine Ingredients: Pour the broth mixture over the roast and vegetables in the slow cooker. Sprinkle the Lipton Beef Onion Soup Mix over the top, then add the rosemary and thyme sprigs for added aroma and flavor.
  7. Cook Low and Slow: Cover the slow cooker with its lid and cook on low for 6-8 hours. The roast will be tender enough to pull apart easily when done. Serve hot with gravy on the side.

Notes

  • Boiling water is essential to dissolve the bouillon paste properly and create a flavorful broth.
  • Coating the roast with flour before browning helps create a better crust and thickens the cooking liquid slightly.
  • If preferred, the recipe can be doubled, but make sure your slow cooker is large enough to accommodate the increased volume.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely.

Find it online: https://allcookedup.com/crockpot-pot-roast-recipe/