Brought to you by Catoctin Mountain Orchard
Low and slow is all you need to remember to make this delicious roast in your slow cooker…and boy does it smell good when you get home!
I used a 4 lb. roast for the crock pot and marinaded it overnight with a beef marinade that I found at my local grocery store.
Slice your vegetables– baby red potatoes, yellow onion, and carrots chopped into large chunks.
After you place your roast in the crock pot, lay your veggies all around the roast. Then, use a package of beefy onion soup mix and sprinkle it over top of the roast and vegetables.
Pour a cup of beef broth and a cup of water into the crock pot.
Then, set your crock pot to low 8-10 hours (depending on your settings).
When the roast is tender and fully cooked, slice or pull apart the roast into chunks and serve with your cooked vegetables from the crock pot.
- 3-4 lb. roast (top round, rump roast, chuck roast)
- 1 package of beefy onion soup mix
- 1 cup beef broth
- 1 cup water
- 1 cup beef marinade (of your choice)
- 1 yellow onion
- 3-4 carrots
- 1 lb. baby red potatoes.