If you’re looking for a super moist and tender pot roast recipe, then this one is for you. Cooking pot roasts in a crockpot is fairly new to me. Up until about a year ago, pot roasts were solely cooked in the stove but not anymore!
I decided to finally give the crockpot pot roast a go and I’ll never look back. It’s so quick and easy to put together and you really don’t have to check it all during the day.
The end result is beef that just melts in your mouth. Both the meat and the veggies are so tender and delicious.
For seasoning the pot roast, I swear by the McCormick Slow Cooker Savory Pot Roast packets. Just use it with the veggies of your choice and your hunk of meat, and you’re pretty much guaranteed an easy mouth-watering dinner.
- 2 ½ – 3 pound chuck roast
- 1 packet Of McCormicks’ Slow Cooker Savory Pot Roast Seasoning
- 1 cup water
- 1 lb bag of mini baby carrots
- 1.5 lbs baby dutch yellow potatoes, halved (or whichever kind you prefer)
- 4 stalks celery (chopped into 1 inch chunks)
- Empty the McCormick dry packet into the crockpot. Add the water and stir until the powder is dissolved.
- There’s no need to brown your chuck roast, just place it into the crockpot.
- Top the meat with your raw veggies.
- Cover and cook on high for 6 – 8 hours or until fork tender.
- If you need to thicken up the juices for more of a gravy consistency, remove the cooked meat and veggies and set aside. Whisk 1 – 2 tablespoons of cornstarch into the liquid and cook in the crockpot on high until it thickens up to your desired consistency.
- Pour over your delicious pot roast and enjoy.
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