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Easy Crockpot Pot Roast

Crockpot Pot Roast
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Easy Crockpot Pot Roast

This super easy crockpot recipe is quick to prepare and only has a few ingredients, so it's easy on your wallet too.

Course: Main Course
Cuisine: American
Keyword: crockpot pot roast
Servings: 8 people
Author: Christina
Ingredients
  • 3 lbs. pot roast (choose your favorite cut)
  • 3 cans cream of mushroom soup
  • 2 packets Lipton onion or beefy onion dry soup mix
  • 1 cup water
Instructions

  1. Place your pot roast into the crockpot.

  2. Mix all the remaining ingredients and pour over the top of the roast.

  3. Cover and cook on low for 8 hours.

  4. Serve with rice, noodles or mashed potatoes.

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Quick and Easy Pot Roast

Roast And Potatoes
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Quick and Easy Pot Roast
Prep Time
7 mins
Cook Time
1 hr 30 mins
 

I was in the refrigerator the other day and realized that I needed to cook my pot roast that day or freeze it. I can't stand to freeze roast. It never tastes quite as well when you cook it after it has been frozen. It was late in the day and I didn't have time to cook it in the clay cooker, so I decided to try something new. I came up with this recipe and loved the outcome. Recipe is a little spicer the second day, especially with the potatoes.

Course: Main Course
Servings: 6
Author: Tracy
Ingredients
  • 2 – 2.5 lb. pot roast
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. thyme
  • 2 tsp. basil
  • 1 tsp. smoked paprika
  • 1 tsp. pepper
  • 1/2 tsp. salt
  • 1/4 cup water
  • 6 medium baking potatoes (washed, peeled and cut into pieces)
  • 1 oven bag
  • 3 carrots (washed, peeled and cut into pieces) – optional
Instructions

  1. Preheat oven to 350° F.

  2. Wash, peel and cut your potatoes into pieces. (Can also add carrots if you want. If you add carrots, reduce the number of potatoes to 3 to make sure everything fits in the oven bag.)

  3. Mix garlic powder, onion powder, thyme, basil, smoked paprika, pepper, salt and water together in bowl and put aside.

  4. Place opened oven bag in a 13×9-inch baking pan or dish.

  5. Place roast and vegetables into bag and pour seasoning/water mix over the roast and potatoes.

  6. Close bag loosely with nylon tie. Cut 4 small holes in top of bag to allow steam to escape.

  7. Bake in lower half of oven 1.5 hours. If your oven cooks fast, you may want to check sooner. Remove from oven. Let stand 5 minutes. For a larger roast, cook for 2 hours.

  8. Cut open bag. Spoon pan juices over roast and potatoes and serve.

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