Slow Cooker Pot Roast

  • Yield 6-8 servings


2-3 pounds chuck roast, trimmed
2-3 tablespoons favorite beef rub (I like Emeril's Essence)
3-5 medium Potatoes
3-4 medium carrots, sliced
1/2 medium onion, thinly sliced
4-5 cloves garlic, thinly sliced
1-2 stalk celery, chopped
1 cup button mushrooms, sliced
1 can cream of celery soup (10.5 oz)
1 1/2 cups half-n-half or whole milk
1 teaspoon fresh basil, minced
1 can cream of mushroom soup (10.5 oz)
1 envelope onion soup mix
1/2 teaspoon fresh tyme, chopped
1/2 teaspoon fresh marjoram, minced
1 teaspoon dry mustard seed
1/2 teaspoon black pepper corns, cracked
1/2 teaspoon sea salt (to taste)


RuR Rub roast with beef rub.  Let stand at room temperature for at least 1 hourRR

Rub roast with favorite beef rub.  Let stand at room temperature for at least 1 hour, more is better.

In a large saute pan, over medium-high heat, sear/brown both side of roast. Remove roast to slow cooker cooker, begin cooking over medium heat.

Add onion, garlic, celery & mushrooms to the pan and saute for 5-6 minutes, until translucent. Season to taste with salt & pepper. Remove and add to slow cooking roast.

Meanwhile, in a large mixing bowl, add soups, milk & seasonings and mix well.

After roast has cooked for an hour or so,add soup mix, potatoes & carrots. Continue cooking until roast, potatoes & carrots are tinder (About 7-8 hours over medium heat.).




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