Prep Time: 10 mins | Cook Time: 10 hrs | Total Time: 10 hrs 10 mins | Yield: 6 Servings
This Fall-Apart Pot Roast in Crock Pot is total comfort food! 10 hours of cooking time is so worth it once you bite your teeth into it! It is packed with incredible flavors that everyone is going to love. Try this recipe now!
Ingredients:
For the roast
2 1-ounce packets of onion soup mix
2 lbs. carrots, peeled and chopped into chunks
1/2 tsp dried thyme
1 bay leaf
3 to 4 lbs. chuck roast
1 & 1/2 tsp Better Than Bouillon Beef Base
1 & 1/2 c water
1 tbsp oil, optional (for browning)
salt and pepper, copious amounts
For the gravy
2 tsp Better Than Bouillon Beef Base
1/3 to 1/2 c flour
2-3 c of drippings from the meat
salt and pepper to taste
1-2 c COLD water
2 tbsp butter, optional
Directions:
Sprinkle 2 tsp of salt and pepper over the roast, then rub it until all sides are coated.
Place a skillet on the stove and turn the heat to medium-high. Add 1 tbsp of oil and allow it to become hot.
Add the roast into the hot skillet, then sear each side for about 3 minutes or until brown. Move it into a 6-quart slow cooker.
In the same skillet, add the beef base and water. Stir until well blended. Transfer it to the slow cooker over the roast.
Add bay leaves, thyme, and 2 packs of onion soup. Rub the roast to coat.
Cover and seal the slow cooker, then cook the roast for about 8 to 10 hours on a low setting or 4 to 5 hours on a high setting.
Three hours before the cooking time ends, add the carrots and cook for the remainder of the cooking time. Use two forks to shred the roast into small pieces.
Serve with the cooked carrots. Enjoy!
For the Gravy:
Get the fat from the drippings with a fat separator. Transfer it to a saucepan.
Place the pan on the stove and turn the heat to high. Allow it to boil.
Mix 2 cups of cold water and flour, then gradually add it to the pan. Add the beef base as well and let it boil.
Simmer for 5 minutes until the texture becomes thick. Stir in the butter until melted.
Nutrition Facts:
Serving: 1 cup, Calories: 551 kcal, carbohydrates: 20 g, Protein: 46 g, fat: 33 g, saturated fat: 14 g, polyunsaturated fat: 3 g, monounsaturated fat: 16 g, trans fat: 2 g, Cholesterol: 167 mg, Sodium: 364 mg, potassium: 1250 mg, fiber: 4 g, sugar: 7 g, vitamin a: 25409iu, vitamin c: 9 mg, calcium: 96 mg, iron: 6 mg
Ingredients
- For the roast
- 2 1-ounce packets of onion soup mix
- 2 lbs. carrots, peeled and chopped into chunks
- 1/2 tsp dried thyme
- 1 bay leaf
- 3 to 4 lbs. chuck roast
- 1 & 1/2 tsp Better Than Bouillon Beef Base
- 1 & 1/2 c water
- 1 tbsp oil, optional (for browning)
- salt and pepper, copious amounts
- For the gravy
- 2 tsp Better Than Bouillon Beef Base
- 1/3 to 1/2 c flour
- 2-3 c of drippings from the meat
- salt and pepper to taste
- 1-2 c COLD water
- 2 tbsp butter, optional
Instructions
Sprinkle 2 tsp of salt and pepper over the roast, then rub it until all sides are coated.
Place a skillet on the stove and turn the heat to medium-high. Add 1 tbsp of oil and allow it to become hot.
Add the roast into the hot skillet, then sear each side for about 3 minutes or until brown. Move it into a 6-quart slow cooker.
In the same skillet, add the beef base and water. Stir until well blended. Transfer it to the slow cooker over the roast.
Add bay leaves, thyme, and 2 packs of onion soup. Rub the roast to coat.
Cover and seal the slow cooker, then cook the roast for about 8 to 10 hours on a low setting or 4 to 5 hours on a high setting.
Three hours before the cooking time ends, add the carrots and cook for the remainder of the cooking time. Use two forks to shred the roast into small pieces.
Serve with the cooked carrots. Enjoy!
For the Gravy:
Get the fat from the drippings with a fat separator. Transfer it to a saucepan.
Place the pan on the stove and turn the heat to high. Allow it to boil.
Mix 2 cups of cold water and flour, then gradually add it to the pan. Add the beef base as well and let it boil.
Simmer for 5 minutes until the texture becomes thick. Stir in the butter until melted.
