Slow Cooker Pot Roast with Potatoes
This Easy Slow Cooker Pot Roast with Potatoes is the best pot roast recipe you’ll ever try. There’s a reason it’s called the favorite pot roast in our home. It’s pull apart tender (as any pot roast should be), full of flavor and easy to make. A true comfort food you can’t go wrong with!
INGREDIENTS:
1 3 to 4 pound beef chuck roast
1 packet onion soup mix
2 tablespoons red wine vinegar
3 to 5 russet potatoes, scrubbed and cut in large pieces
1 1 pound bag baby carrots, rinsed
2 stalks celery, cut in large pieces
1 onion, cut in large pieces
Salt and pepper to taste
DIRECTIONS:
Place beef roast in crock or roasting pan (if cooking in the oven) with the fatty side up so the fat drippings baste the roast as it cooks. Rub onion soup mix into all sides of the beef chuck roast. Pour red wine vinegar over seasoning. Cover with lid (slow cooker) or aluminum foil (roasting pan).
Add the potatoes, onions, carrots, and celery to the slow cooker or roasting pan. Season with salt and pepper if desired.
In the oven, the roast should cook for about 4 hours at 250 degrees or until the roast is fork-tender. For cooking in the slow cooker, cook on low for 8 hours or until fork-tender.
Pull apart roast using two forks and serve.