Slow Cooker Pot Roast Recipe
This delicious slow cooker pot roast recipe is easy to make with 5 minutes preparation time in an oven or a crockpot. I include the oven instructions first because I prefer to make it in the oven and crockpot instructions below!
Ingredients
1 beef roast, 3-5 lbs.
1 onion, sliced
1 can cream of mushroom soup (omit for GF and sprinkle with seasoned salt)
Instructions
- Preheat oven to 250°.
- Place roast in pan.
- Pour cream of mushroom soup and onion on top.
- Cover tightly. Bake at 250° for 1 hour.
- Then turn it down to 225° and cook for 6-8 hours (about 6 hours for a smaller roast and 8 hours for a larger roast). When done, it should be so tender that the meat easily pulls off the roast with a fork. Serves 4 when you use a 3-5 lb. roast.
Slow Cooker Instructions:
If you prefer to cook this slow cooked roast in a crockpot or slow cooker, place the ingredients in the crockpot and cook on low for 8-10 hours or high for 5-6 hours. For the most tender roast, it is best to cook longer on a lower temperature.
Use a meat thermometer to make sure the internal temperature reaches 145°.
Notes
- This slow cooked roast recipe can be cooked in the oven or a slow cooker. The secret is in the slow cooking. I prefer to cook it in the oven because I think it gives the roast a little bit better taste than the crockpot, but if you prefer a slow cooker, you will still end up with a tender and tasty roast.
- This slow cooker pot roast recipe is an excellent way to prepare inexpensive roasts. This slow cooked roast recipe makes them so tender they fall off the bone and are almost impossible to lift out of the pan.
- This recipe is an excellent way to make a delicious meal for Sunday after church or for guests, because it can cook for 2 or 3 hours longer than required without overcooking.
- Since it is so tender that no meat is left on the bone, you get more pot roast for your money.
Find it online: https://www.livingonadime.com/using-leftover-roast-beef/
