Crock Pot Pot Roast

Here’s a classic. Like me!

Crock Pot Pot Roast

4–5-pound chuck roast, trimmed of excess fat

1 packet dry onion soup mix

Kosher salt and fresh-ground pepper, to taste

2 tsp Paprika

1 tbsp Italian seasoning

2 tbsp Garlic, finely minced

1/2 onion, finely chopped

2 cans cream of mushroom soup, Low sodium

3-4 carrots, medium size, Cut into circles

Yukon gold potatoes, cut into 2-inch cubes

Place the roast in a crockpot.

Sprinkle dry onion soup mix, salt, pepper, paprika, Italian seasoning, garlic.

Add onions.

Pour cream of mushroom soup and mix everything until combined.

Cover and cook on Low heat for 6-8 hours.

Add the carrots and potatoes at the 4-hour point to prevent them from becoming too soft and mushy

Shred the beef and enjoy!

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