Crockpot Sunday Pot Roast

Now that Fall has arrived, I find myself wanting to bake, eat soups and stews, and drink hot cocoa in the evenings.  I do, however, live in Sunny San Diego, and while the rest of the country is enjoying cooler temperatures, we are 75 F and full of sunshine.  Now, understand, I'm not really complaining...I wouldn't choose to live anywhere else.  It just makes it hard to use the oven so much when it feels like summer outside.  So, I've taken out my trusty crock pot.  I can make a comforting pot roast without heating up the already warm house.

This pot roast is perfect for French Dip Sandwiches, as I've done here.  All the broth can be used for dipping or for a yummy bowl of french onion soup on the side.  And it really couldn't be easier.

Crock Pot Sunday Pot Roast

2-3lb roast (chuck roasts are perfect)
Knorr beef bouillon
1 pkt of french onion soup mix
4 cups water
salt
pepper
onion powder
garlic powder

Gather all your ingredients to prep the roast.

Trim the excess fat off the edge of the roast and season with salt, pepper, onion powder, and garlic powder on all sides.

Place in a hot skillet to sear each side of the roast.  I place the pieces of fat that were cut off the roast in the skillet first to render some grease and flavor.  You can skip that part if you don't want to use the fat. 

While the meat is searing, get out the crockpot, onion soup mix, and beef bouillon. 

Place the seared meat into the crockpot (top pic).  Sprinkle 1 envelope of the onion soup mix and 1 tbsp of the beef bouillon on top of the roast.

Add 4 cups of water.  Then set the crockpot to low and cook between 6-8 hours.  My crock pot cooks warm so it only took 6-6 1/2 hrs for mine to literally be fall apart tender.  Depending on how large your roast, it could also take longer to cook.  It will be finished when you reach in to pick it up and the meat just falls apart.

 

As you can see, there will be no need to shred the meat.  If you have to pull much to get it to come apart, let it cook longer.  The meat will be soooo tender and juicy and practically disintegrate in your mouth. 

We used the meat on some artisan bread (you could use dinner rolls and just toast them if you wanted) and poured some of the broth over the top.  Delicious.  Don't expect to have left overs. 

 

 

Enjoy!

 

Happily Homemade

Sandra