September 25, 2014
Ever since September hit I’ve been itching to make stews and soups. I’ve been wanting to make my mom’s beef pot roast and was surprising how easy it was to make!
- 1 tablespoon of oil
- 3-3.5 lbs of boneless beef pot roast
- 4 carrots
- 4 medium potatoes <- I used red potatoes
- 2 envelopes of Lipton Onion Soup Mix
- 3/4 cup of water
- Optional: mushrooms
1. In a large skillet or pot heat the oil and brown both sides of the roast.
2. Slice the carrots and cut the potatoes into one inch cubes. Place them in the Crockpot.
3. Place the roast on top of the vegetables.
4. Combine the soup mix with the water and add it to the Crockpot.
Image: Lipton Onion Soup
5. Cook covered on low for 8-10 hours or high for 4-6 hours.
6. Remove the veggies and pot roast. You should be able to easily pull apart the beef.
7. You can thicken the soup/gravy by stirring in a 1/4 cup of water with 2 tablespoons of all purpose flour. You can set it to the side or pour it over the roast.
- Simple and easy to make.
- The beef and veggies were so tender
- At first I thought there would not be enough liquid between the water and soup mix, but there was plenty.
- I think I may try this with chicken breast or pork in the future.
Do you like pot roast?
Do you have a favorite soup or stew recipe?