Be the first to Ingredients:
- 3 to 4 lb pot roast (chuck, top round, rump, etc.)
- 2 large onions; cut in chunks
- 4 potatoes, cut in long quarters with or without the peelings
- 4 carrots, cut in 2 inch pieces
- 1 can condensed mushroom soup mixed with 1 can water
- salt and pepper
- 1 tsp each of spices-such as oregano, parsley, basil
- 2 bay leaves
Preparation:
Put vegetables in bottom of crockpot. Sprinkle pot roast with salt and pepper, then put in pot. Add soup, water, and spices. Cover and cook on Low 10 to 12 hours. (High: 4 to 5 hours). Remove meat and vegetables with spatula. Remove bay leaves before serving.
VARIATIONS:
German Style: Add 3 to 4 medium
dill pickles and 1 teaspoon dill weed to the recipe. Italian: Replace water with 1
8-ounce can tomato sauce; use 1 teaspoon oregano and 1 teaspoon oregano for herbs. Without Vegetables: Season roast with
salt, pepper and any other favorite seasonings. Add no liquid. Cook as
directed.
*To keep tops of meat and vegetables moist when cooking smaller
amounts, rub 1 tablespoon of butter or oil over the roast.
Sometimes just for a change, I use sweet potatoes in place of regular
potatoes. The sweet potato I usually peel.
More Pot Roast Recipes
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Barbecued Pot Roast
Family Pot Roast
Pot Roast with Vegetables
Pot Roast with Spices
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Coffee Pot Roast
Country Pot Roast with Gravy
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Pot Roast with Garden Vegetables
Pot Roast with Vegetables
Barbecued Pot Roast
Easy Pot Roast
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Marinated Chuck Roast
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Crockpot Recipes
Diane's Beef Pot Roast
Pot Roast Recipe with Onions
Pot Roast with Noodles
Pot Roast with Mushrooms
Pot Roast Burgundy
Dilled Pot Roast
Tangy Pot Roast with Noodles
Joyce's Beef Chuck Pot Roast
Pepsi Pot Roast
Wrangler's Pot Roast
Pot Roasts
Oven Roasts
Crockpot Beef Recipes
Beef Recipes Index
Ground Beef Recipes Index
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