This is for Liz, who will be embarking on her first Crock-Pot Pot Roast soon! This recipe came to me from my ex-mother-in-law, and is really the best pot roast ever! The best part is the leftover juice/water/onions can be used as french onion soup (and it freezes well too!). Between the leftover meat and “soup” I can get about 20 meals out of one roast.
And Liz, feel free to bring by some leftovers!
Crock-Pot Pot Roast
Put a 5-8 pound pot roast in the crock pot. Slice 2-3 onions and put in crock-pot. Empty a packet (or 2 if you use a larger roast) of dry onion soup mix in the crock pot. Fill with water until the pot roast is covered and stir to make sure the dry soup mix is dissolved. Put the lid on and set the crock-pot timer for 10 hours slow. You can add small potatoes and carrots about 2 hours before the roast is done, but this is entirely optional.
That’s it! Super easy and delicious! I shred the leftover meat and freeze in small freezer bags to use in enchiladas, tacos, salads, lasagna, really anything! The meat is tender, juicy, and not so full of flavor that you can’t add seasoning to it to change the type of cuisine.
French Onion Soup
Heat the crock-pot pot roast juice and onions, pour into bowls. Top with a slice of toast and a slice of Swiss cheese; microwave on high for 1 minute or until cheese is melted. Enjoy!
thank you jamie!
i can’t wait to make this. we’ll make an event out of it!!