Monday, January 3, 2011

Slow Cooker (EASY!!!) Pot Roast

SLOW COOKER POT ROAST - makes 6+ servings


So easy and good.  In fact, my parents requested it over the Christmas holiday at their house.  I've made this 3 times in the last 2 months and the first time was definitely the best.  That's because I followed the instructions below exactly the first time.  Following the rules is once again successful for me!

1 Reynolds® Slow Cooker Liner 
1/4 cup water 
6 medium red potatoes, cut in quarters 
1 cup of diced yellow onion
1 cup of chopped celery
1 bag (16 ounces) fresh whole baby carrots 
1 envelope (about 1 ounce) dry onion soup and recipe mix 
1/4 teaspoon ground black pepper 
2 teaspoons dried thyme leaves 
1 boneless beef chuck pot roast (2 or 2 1/2 pounds)
Optional: Reduced Sugar Ketchup

Place the slow cooker liner into a 5-quart slow cooker according to the liner package directions.
Stir the water, potatoes, onion, carrots, celery and soup mix in the cooker. Season the beef with the black pepper and thyme leaves. Place the beef into the cooker.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender and the vegetables are tender.
You can cook it on HIGH for 5 to 6 hours, just check to make sure it's not getting dry at about the 5 hour mark. And another tip, do not use the liner to lift the food out of the cooker. Make sure that the cooker is cool before removing and discarding the liner.  Ryan likes the Au Jus type mixture with his meat while I use the low sugar ketchup.  I also tend to serve this with whole wheat rolls when serving to a group.  I prefer to use Rhodes Whole Wheat Rolls out of the freezer section (coupons online right now on!)

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