Slow Cooker Pot Roast
Johnnie Ann Margiotta
ingredients
- 1 Reynolds® Slow Cooker Liner
- 1/4 cup water
- 4 medium red potatoes, cut in quarters
- 1 medium onion, cut in quarters
- 1 package (16 oz.) peeled baby carrots
- 1 envelope onion soup mix, divided
- 1/4 teaspoon each salt, pepper & dried thyme leaves
- 2 1/2 to 3 pound boneless beef chuck pot roast
directions
- 1
Open and place slow cooker liner inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
- 2
Place water and three-fourths of the vegetables in the lined-slow cooker. Reserve 1 tablespoon onion soup mix. Sprinkle remaining onion soup mix over vegetables; stir gently to coat evenly. Sprinkle and rub salt, pepper and thyme over the pot roast. Place pot roast on top of vegetables. Place remaining vegetables around pot roast; sprinkle vegetables with remaining onion soup mix. Place lid on slow cooker.
- 3
Cook on LOW for 8 to 9 hours OR on HIGH for 5 to 6 hours, until pot roast is tender.
- 4
Carefully remove lid to allow steam to escape. Serve food directly from slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.
- 5
REYNOLDS KITCHENS TIP: If you like, substitute four peeled white potatoes for red potatoes and substitute four whole carrots, peeled and cut in 2 inch pieces for peeled baby carrots.
Source: Cyndy Margiotta
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