Description
A perfect pot roast that brings warmth to chilly evenings, featuring chuck roast and fresh vegetables for a comforting meal.
Ingredients
- 4 pounds chuck roast
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 packet dry onion soup mix
- 1 cup water
- 3 carrots, chopped
- 3 potatoes, peeled and cubed
- 1 onion, chopped
- 1 stalk celery, chopped
Instructions
- Season the chuck roast all over with salt and pepper.
- Heat olive oil in a hot skillet. Sear the roast for 4 minutes per side until golden brown.
- Place the seared roast into the bottom of a slow cooker.
- Sprinkle dry onion soup mix evenly over the beef.
- Pour 1 cup water around the sides (not directly on top).
- Layer chopped carrots, potatoes, onion, and celery over the meat.
- Cover and cook on LOW for 8–10 hours, until the beef is tender and falls apart easily.
- Shred or slice beef. Spoon juices over top when serving.
Notes
Let the meat rest for at least 15 minutes before slicing to allow juices to redistribute.
