I am all about getting a meal prepped, putting it into a crockpot then letting it do its thing. Last weekend was homecoming for my teen, so I knew I would be pressed for time and stretched thin. I thought and planned ahead coming up with a plan to do an easy crockpot meal. I remembered my easy roast beef recipe and knew that putting this together before I ran out the door for my errands, would save me the worries of trying to cook dinner. Not to mention the convenience of having dinner ready would truly be a lifesaver.
Here’s an easy pot roast recipe that you can either throw together before you head out the door for a busy day or you can prep the evening prior and just set into the crockpot and forget about it. 🙂
Easy Pot Roast
1-Chuck roast
1-package Lipton onion soup mix
1-can Campbell’s French onion soup
1-tablespoon of Season salt (I like to split in half and rub half a tsp on each side)
1/2 tsp Garlic powder
1/4 tsp of Black pepper
Onion
Celery
Carrots
New potatoes
Cherry tomatoes (optional)
1/4 cup of Italian dressing
Boil a bag rice for quickness
Place roast in crock pot. Season both sides of roast with season salt, garlic powder, black pepper. Pour can of onion soup, empty package of soup mix.
Set crock pot at high temp and cook on high for 6 hours.
Chop up veggies and add in at 3 hour mark. You can add in the beginning if you would like.
Taste the liquid towards the end to see if a tad more salt is needed. If so, add another 1/4 tsp. My thoughts are you can always add more, but can’t take away if it too salty.
Serve with rice…
After seasoning with dry ingredients (Lipton onion soup mix, garlic powder, black pepper and season salt) add the Italian dressing and Campbell’s French Onion. Cook on high at 6 hours
Half way through at 3 hours, add vegetables. Typically, you would add your sliced carrots with the other veggies. I forgot to buy some, so I added canned carrots closer towards end of cooking time.
Enjoy!!!
