Traditional Pot Roast

  1. Sprinkle spices generously over all surfaces of the roast. Place in a gallon plastic bag and place in refrigerator for up to 2 days. Remove roast from the bag and brown all sides in a large skillet with olive oil. Make sure all sides are well browned. While your meat is browning, place the sliced onion in the bottom of the cooker. Add meat, potatoes, celery, and carrots. Pour worcestershire, beef broth/wine, cream of mushroom soup and packet of onion soup mix on top. Stir well. Cover and cook on low for 8 to 10 hours (or high for 5). Stir every few hours. Serve with bread for dipping.

chuck roast, russet potatoes, baby carrots, celery, onion, onion soup, cream of mushroom soup, worchestershire sauce, beef broth, garlic

Taken from www.epicurious.com/recipes/member/views/traditional-pot-roast-50171524 (may not work)

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