Slow Cooker (or Stovetop*) Pot Roast

photo provided

Adapted from CooksAid.com

Nutrition Facts

Servings and Times

Tip: Use the leftovers in a stew or for sandwiches.

Ingredients and Preparation

1. Directions

2. Combine soup, onion powder, garlic powder, and thyme in the bottom of a crock pot.

3. Place roast in the center of the pot, sprinkle with pepper, and top with onions, carrots, garlic, and potatoes.

4. Cover and cook on high for 3-4 hours, or low for 6-8 hours, until roast is tender and meat thermometer inserted into the thickest part of the roast reads 150-160°F.

5. Slice roast and serve with vegetables and gravy.

*If using the stovetop:

1. In a Dutch oven or large, heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Brown roast on all sides and set aside.

2. Combine soup, 1 cup of water, and onion soup mix in the pot and heat to a simmer. Place roast in the center of the pot and sprinkle with pepper. Reduce heat to a low simmer, cover, and cook for 30 minutes.

3. Add onions, carrots, garlic, and potatoes to pot; recover; and continue cooking for 45 minutes-1 hour, until vegetables and beef are tender and a meat thermometer inserted halfway into the thickest part of the roast reads 150-160°F (cooking time will depend on the shape of the roast).

4. Slice roast and serve with vegetables and gravy.