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!