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onion salt black pepper thyme carrots red potatoes onion soup mix cream of celery water Worcestershire sauce Bread
Viewed: 65 - Published at: 7 years agoIngredients
- 1 whole Pot Roast (around 3 Pounds)
- 4 pinches Onion Salt
- 4 dashes Black Pepper
- 4 dashes Ground Thyme
- 3 cups Baby Carrots, Chopped In Half Diagonally
- 6 whole Red Potatoes, Sliced Into Wedges
- 1 envelope Dry Onion Soup Mix (like Lipton, 1 Ounce Packet)
- 10 ounces, weight Can Of Cream Of Celery Soup
- 10 ounces, fluid Water (re-fill The Soup Can)
- 2 Tablespoons Worcestershire Sauce
- 1 loaf Bread
Method
- Get out a large saute pan and spray with cooking spray, heat the pan to medium.
- Coat the pot roast with onion salt, ground pepper and thyme and rub into the surface of the roast.
- Brown all sides of roast in the heated saute pan.
- In the meantime, cut your carrots in half diagonally (I used about 3/4 small bag of baby carrots) and cut your 6 red potatoes into wedges.
- When your roast has been browned, put it into your slow cooker.
- Add carrots and potatoes, then dry onion soup mix, cream of celery soup, worcestershire sauce and water.
- Stir to blend.
- Set timer to cook on low for 6 hours or more.
- When its done, the roast should be tender and you should be able to pull it apart with a fork.
- I love to put the meat in the bottom of each bowl, sprinkle with a little worcestershire sauce, then spoon on the veggies and gravy and mix.
- Make sure you have plenty of bread to sop up the goodness!
