It definitely is beginning to look and feel like fall outside. The perfect week for crock pot meals. I made this pot roast yesterday and decided to update my recipe. I did NOT use the Lipton Soup Mix this time (the picture below is from last year). Instead I substituted my Wildtree Absolutely Onion seasoning. And it was perfect!
Add a loaf of bread, some crescent rolls or just follow the directions on the side of the Bisquick box (I buy the Heart Smart version) for some dumplings. They are not your typical “wet” dumplings…but I still love them.
The best part about it is that you can have dinner for two nights! Take any leftover meat (I always buy a little bigger roast for this) and shred it up a bit and store it separately. The next day put that meat in a crock pot again. But smother it with your favorite BBQ sauce. Put it on the “warm” setting for a couple of hours. It makes the perfect BBQ for sandwiches or to put over rice/couscous.
Crock Pot Roast
- 1 fairly lean pot roast (I go to the store and buy whatever meat has the Crock-pot/Pot Roast sticker on it!)
- ⅓ cup Wildtree Absolutely Onion Seasoning OR 1 packet of Lipton’s onion or beefy onion soup mix (these come in a box near the canned soup)
- 1 onion, thinly sliced (or sometimes I use ⅓ - ½ bag frozen pearl onions - yummy)
- Carrots (I just buy a 1 lb. bag of the mini carrots)
- Potatoes (either 2-3 Idaho cut into 4 pieces or a bunch of red whole)
- Place the carrots and potatoes and pearl onions in the bottom, so they will absorb the juices.
- If using a whole onion, place half the onion in the bottom of the crock pot.
- Rub the (raw) roast with the Wildtree seasoning or the Lipton soup mix (I don't brown it on the stove first).
- Place roast in crock pot, and top with remaining onion.
- Cover and cook on low heat for at least 8-10 hours.
- If it's going to cook for 10-12 hours...add a bit of water in the morning - ½ cup or so.
- Otherwise, it will make enough of its own juices.