Beef is a staple at our house for almost every holiday, Christmas being no exception. This year I wanted to make something that wouldn’t require too much time so I could enjoy spending it with our company, instead of in the kitchen. So of course, I whipped out the Crockpot and put this beef roast to the test! It certainly passed and was absolutely scrumptious 😉 I really love this recipe because it is so easy and tastes amazing! It is so comforting – a wintertime staple.
Beef Pot Roast
Equipment
- Slow cooker
Ingredients
- 1 beef chuck roast approx. 4 lbs
- 4 medium carrot sticks chopped into large chunks
- 3 celery stalks chopped into large chunks
- 1 onion chopped
- 2 cloves garlic minced
- 1½ cups beef broth
- 1 can cream of mushroom soup (condensed)
- 1 envelope onion soup mix
- 1 tsp dried rosemary
- 1 tsp thyme
Instructions
- Spray Crockpot with nonstick cooking spray, or use a liner.
- Lay the carrots, celery, garlic, and onion on the bottom of the Crockpot. Place roast on top of the vegetables. Pour in the broth. Smother the top of the roast with the cream of mushroom soup. Sprinkle the onion soup packet over top of that, and lastly sprinkle on the dried rosemary and thyme.
- Place the lid onto the Crockpot and cook on low for 7-8 hours.
- Serve with mashed potatoes and a dinner roll!
Notes
I decided to serve this roast on top of mashed potatoes, but you can also chop up red potatoes into large chunks. Place these on the bottom of the Crockpot with the rest of the veggies and cook as instructed.
