Simple and Delicious Slow Cooker Pot Roast
This easy and delicious slow cooker pot roast is savory, tender, and perfect for Fall
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Ingredients
- 1 3 lb beef rump roast
- 1 medium yellow onion sliced
- 3 cloves garlic minced
- 1 lb 16 oz bag baby carrots
- 1 lb 16 oz baby red potatoes quartered
- 1 can 10.5 oz french onion soup
- 1 can 10.5 oz golden mushroom soup (beefy mushroom will work, if there's no golden mushroom)
- 1/2 of a 6 oz can of tomato paste
- salt and pepper to taste
Instructions
- Slice the onion and place it on the bottom of the slow cooker, along with half the carrots and potatoes
- Season the roast with salt and pepper on all sides
- Place the roast in the slow cooker on top of the sliced onion
- Add in the garlic, surround with the rest of the baby carrots and potatoes
- Pour in the soups and tomato paste
- Cook on low for 8 to 10 hours or high for 4 to 6; shred with forks and allow to simmer on warm/low for an additional 30 minutes to 1 hour for the best results
a bit more time roast
- Take 1 Cup flour, 1 Tablespoon pepper, 2 teaspoons smoked paprika, and 2 cloves crushed garlic. Coat the roast with this mixture on all sides. Heat a cast iron skillet over high heat and melt 2 Tablespoons butter. Sear all sides of the roast and then add it per step 3