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!
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Ingredients
3poundboneless bottom round roast
2teaspoons Montreal Steak SeasoningCan substitute 1 ½ teaspoons salt and ½ teaspoon of pepper.
1tablespoonall-purpose flour
1-2tablespoon vegetable oil
1largeonionsliced
2cloves garlicminced
1 ⅓cupboiling water*See Note
1 ½teaspoonsBetter Than Beef Bouillon paste
10.5ouncescream of mushroom soup
1tablespoonWorcestershire Sauce
1poundcarrotspeeled and cut into chunks
24ouncesbaby yellow potatoeslarge ones cut in half
1envelopeLipton Beef Onion Soup Mix
2sprigsfresh rosemary
4springsfresh thyme
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.
Notes
If you choose not to use the bouillon base, 1 1/3 cups beef broth can be substituted for the base and boiling water.
You can cook this on high for 4-6 hours, but I encourage you to cook it low and slow as it will be more tender.