The Chef, You & I, Pot Roast
Print Recipe

Kathryn’s Classic Pot Roast

Ingredients

  • 3 to 3 ½ lbs beef roast, chuck round or rump Marinated in 1 cup of red wine
  • ½ tsp seasoned salt
  • ¼ tsp pepper
  • 1 medium onion thinly sliced
  • ½ to 1 lb mushrooms
  • 8 baby carrots
  • ½ packet onion soup mix

Instructions

  • Place roast in the 6-quart pan. Sprinkle with seasoned salt. Pepper and onion soup mix or sliced onion, if desired. Add all ingredients. (Do not add water).
  • Cover unit and place on the Slow cooker base. Simmer at Setting #4 for 2 1/2 to 3 hours or at Setting #2 for 7 to 10 hours or until roast is well-done and tender. Meat juices may be used for gravy Keep warm for serving at Setting #1.