Slow Cooker Pot Roast

This Slow Cooker Pot Roast is a super tender,  fall-apart roast with incredible flavor. Serve it with mashed potatoes & gravy and you’re in for the best comfort food ever.  You’re going to love this! 

Happy Monday!

I hope you all had a great weekend.  I know I did!  My husband and boys were in Moab Friday through Sunday and so I was home all alone!  It was heaven!  Don’t get me wrong, I love them all dearly, but it was a nice quiet three days for me.  The best part about it was my house stayed clean for three days — no shoes or backpacks left in the middle of the floor, no string cheese or candy wrappers left wherever, no dirty dishes in the sink or on the counter . . . oh boy was it ever a GREAT weekend!

Now on to more important things, like food.

I’ve tried so many different ways to cook a roast  and just never been overly excited about any of them —never had that “WOW this is the best roast ever ” kind of reaction.  They are either to dry or the flavor isn’t great.  So after mixing things up and experimenting, this is now my favorite way to cook a roast. It’s my go-to recipe for the best pot roast ever!!

It is melt-in-your mouth delicious —so tender and full of flavor!

I love to make this for Sunday dinner because I can throw it in the crock pot in the morning and come home from church and not have to worry about dinner.

Your house will smell amazing while it’s cooking and your mouth will be thanking you with every bite.

The fresh rosemary is a must, don’t skip this part.  Once the roast is done, I spoon some of the soup/liquid and put it through a strainer and into a saucepan.  I’ll then add a mixture of  water & cornstarch to it to thicken it slightly for gravy.  It seriously makes the best gravy ever — the flavor is fabulous!

Enjoy!

Slow Cooker Pot Roast

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• Author: 5boysbaker.com

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Ingredients

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• 1 roast (3-4 lb)
• Kosher Salt
• Pepper
• 1 envelope onion soup mix
• 2 cans cream of chicken soup (yes, chicken, not mushroom!)
• 2–3 sprigs of fresh rosemary (this is a must!)

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Instructions

1. Season the roast on all sides with the salt and pepper.
2. Heat some oil in a large pan and sear the roast on all sides.
3. Transfer the roast to your crock pot.
4. Sprinkle dry soup mix over the roast, and then pour the two cans of soup into the crock pot. Throw in the fresh rosemary sprigs
5. Cook on high* 7-8 hours or until roast is tender and falls apart easily.
6. Use the liquid to make gravy, if desired.

Notes

I know it seems like a long time to cook 7 to 8 hours on high in a slow cooker, but I think roasts are more tender and fall apart easier cooking them on high for that long. Every slow cooker is different though, so if you feel like cooking on high for 8 hours would burn your meat, then by all means, cook it on low. You know your slow cooker better than I do.

• Category: Main Dishes