Mama’s Crockpot Pot Roast

Written by Published on in Main Dishes, Recipes, Southern Fried Skinnyfied

This is one of my all time favorite recipes. Ty’s Dad, Butch, said it’s the best roast he’s ever had. My Mama used to put this roast in on Saturday night. It would cook all night and the house smelled so delicious when we woke up. Then we would have this for Sunday lunch!

The bonus for me as a busy mom: the recipe is so simple and it’s a one-pot meal ready to go with your protein, starch and vegetable source. Leftovers also freeze well in a ziploc bag so buy a big roast and fit as many vegetables as possible.

You can use whole carrots and slice them into 1/2 inch rounds or just throw whole baby carrots in the pot. You can use red, gold or sweet potatoes. I think my Mama may use Russet potatoes. This recipe is very forgiving. Add as many or as little vegetables as you like. You could even add 1 can of green peas about 30 minutes before serving.

  • Before shredding
    Before shredding
  • After shredding
    After shredding
Rustic Crockpot Beef Stew
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Rustic Crockpot Beef Stew

Recipe by Paige MurrayCourse: Main DishCuisine: American, SouthernDifficulty: Easy
Servings

10

servings
Prep time

10

minutes

Ingredients

  • 1 beef roast (chuck, rump or round)

  • 1 large white or yellow onion

  • Carrots (no need to peel)

  • Potatoes (do not peel)

  • 1 package Lipton onion soup mix

  • 1 can cream of mushroom soup (I like 98% fat free)

  • Water

  • Salt & Pepper to taste

Directions

  • Dice onion into small pieces.
  • Slice carrots into 1/2 inch thick rounds if using large carrots. Leave mini carrots whole.
  • Dice potatoes into roughly 1- inch chunks.
  • Mix the cream of mushroom soup, lipton onion starter, chopped onion, and 1 can of water in the pot (fill the mushroom soup can with water).
  • Add roast.
  • Arrange potatoes and carrots around the roast.
  • Add salt and pepper.
  • Cook on low for 8-10 hours or overnight until roast is tender to your liking. If you like sliced roast cook on the shorter end of the time but if you like pull apart shredded roast cook on the longer time.
  • Keep crockpot on warm setting until ready to serve.
  • Delicious with homemade bread.

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2 Comments

  1. Christie Moore
    November 9, 2020 at 12:56 am

    First I want to say that I am NOT a pot roast fan. My husband is though so I made your recipe for him today. Let me say, I will not be making “that face” when he says he wants pot roast. It was truly delicious! Thank you!