Crockpot Pot Roast
There's nothing better than this Crockpot Pot Roast smothered in a gravy with carrots and potatoes waiting for you in the crockpot after a long day! This tasty and hearty meal takes little prep, too!
Ingredients
- 3 pound boneless bottom round roast
- 2 teaspoons Montreal Steak Seasoning (Can substitute 1 ½ teaspoons salt and ½ teaspoon of pepper.)
- 1 tablespoon all-purpose flour
- 1-2 tablespoon vegetable oil
+ 11 more ingredients
Instructions
Spray the inside of an 8 quart slow cooker with cooking spray and set to low.
Place the potatoes, carrots sliced onion, and minced garlic into the bottom of the pot.
Season the entire roast with the Montreal Steak seasoning then coat it in flour. Coating the roast in the flour will help it brown and seal in the flavor as it cooks.
In a large non-stick skillet, heat the vegetable oil over medium-high heat and brown the meat on all sides, about 3 minutes per side. Place the roast into the crockpot so that the fatty side is on top.
In a medium mixing bowl, mix the boiling water and the 1 ½ teaspoons bouillon paste. Whisk in the can of mushroom soup and Worcestershire sauce.
Pour the beef broth mixture over the roast and vegetables. Sprinkle the Lipton Soup Mix over the roast and add the sprigs of rosemary and thyme
Cover the crockpot with a lid and cook on low for 6-8 hours. The roast should be tender enough to easily break apart when it is done. Serve with gravy on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI