Recipe: Tasty Classic Crock-Pot Pot Roast

Classic Crock-Pot Pot Roast. My family loves this easy slow cooker pot roast recipe. Just dump the ingredients in the pot, hit a button and a healthy dinner is ready when you are. Classic Pot Roast is a staple in our home like our Classic Beef Stew, Slow Cooker Beef Chili, and Ultimate Classic pot roast with vegetables.

I love using my crockpot during the week for simple and quick meals. This pot roast in the crockpot is simply perfection. Comfort food is my weakness and there's nothing better than a hearty slow cooker pot roast. You can cook Classic Crock-Pot Pot Roast using 12 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Classic Crock-Pot Pot Roast

1. Prepare 1.5-2.5 lb of chuck roast.
2. It's 4 of large carrots (approx. 2-3in long pieces).
3. It's 1 of large onion (quartered, sliced).
4. Prepare 4 of large potatoes (quartered).
5. You need 2 stalks of celery (approx. 2in pieces).
6. Prepare 2-3 cloves of garlic (minced).
7. Prepare 1/2-1 cup of tomato sauce.
8. Prepare 1-2 of beef bouillon.
9. Prepare 2 tbs of onion powder.
10. You need 1-2 of Bay leaves.
11. Prepare 1/2 cup of water.
12. Prepare of salt&pepper.

Crock Pot roast was always one of my dad's specialties. He'd use Porterhouse seasoning, toss in some carrots, celery, onions and potatoes and cook that. Here is a recipe for all you hunters or wives of hunters! This is a classic recipe for venison roast with tender yellow potatoes, chunks of carrots and celery and onion and garlic to boot.

Classic Crock-Pot Pot Roast step by step

1. Add roast, cover with veggies. Add spices. Dilute bouillon in water. Cover top with liquids. (I'd suggest cutting the veggies very large. Or adding smaller cut pieces after 2-3 hours.).
2. High: 8-10 hours. Low: 12-14 hours..

A packet of onion soup mix and some fresh thyme add some fantastic flavor to this roast. Classic Pot Roast—in less than an hour? Feast on perfectly seasoned, fall-apart-tender beef roast plus all the extras, like carrots, potatoes, onions and celery, in a fraction of the time it used to take. This is the classic, reinvented for today's kitchen—save it to your recipe box now. The final product is tender and delicious, and doesn't dry out at all.