Just like that, it’s November and cold weather has already kicked in. What better way to welcome the cold season than with a hearty Crock Pot recipe! If you’re like me, you don’t have the time or money to waste on a recipe that isn’t good. Trust me, I get it. If you love pot roast, this is a safe and delicious recipe that I know you will love.
Two-envelope pot roast can be any combo of seasoning packets that you like. My personal favorite, my tried-and-true-always-a-hit-magical-combo is brown gravy mix and McCormick Savory Pot Roast seasoning. Brown gravy mix blends perfectly with just about any beef dish, and the Savory Pot Roast seasoning was made specifically for pot roast, and it’s obvious.
3 lb. roast (chuck or rump roast)
2 c. celery, sliced into 1″ pieces
2 c. baby carrots or sliced carrots
1 yellow onion, sliced
1 lb. baby red potatoes, washed (you can slice them or leave them whole)
2 c. beef broth
1 packet brown gravy mix
1 packet McCormick Savory Pot Roast mix
1 tsp. salt
1 tsp. pepper
- Place the vegetables in the Crock Pot.
- Place the roast on top of the vegetables. You can leave it whole, or cut it into smaller pieces. I like to cut the roast into smaller pieces because it cooks more quickly and the roast is always tender. Just a tip!
- Whisk together the beef broth, brown gravy mix and Savory Pot Roast mix and pour it over the roast and vegetables.
4. Cover and cook on low for 8 hours until meat is tender. You can leave the roast in bigger slices, cut it into to bite-sized pieces or shred it. Serve with the vegetables and gravy!
What do you think? For more great Crock Pot Recipes, check out the Recipe Box page!