Growing up my mom and her whole family raised us on heavy doses of southern comfort food. This recipe was one of our family’s favorites. I can still remember helping my mom and my grandmother prepare it before a long day full of fun.
The most memorable thing was that we would come home to a house filled with wonderful smells from the roast that had been cooking all day. There’s just something nice about coming home to a fully prepared meal ready to eat. As I got older and moved to an apartment on my own I discovered how unappealing cooking can sound after a long day of work (or in my case studying and riding buses from class to class) and I learned to appreciate meals like this more and more. So whether you’re a college student like I have been for the past four years of my life, or if your a working parent with hopes of a life beyond dinner and putting kids to bed…enjoy!
10 Minute Crock pot roast
Ingredients:
- 1 chuck or rump roast
- 1 Package of vegetable soup/dip mix
- 4 Cloves of chopped garlic
- 1 16oz bag of baby carrots
- 2 Sprigs of rosemary
- 1/3 Cup red wine
- 1/3 cup beef broth
- 1 Small yellow onion chopped
- 1/2 tsp salt (or to taste)
- 1/2 tsp pepper (or to taste)
Instructions:
- Place the roast into the crock pot and sprinkle with salt and pepper, covering on all sides and bottom.
I would recommend choosing a roast that has a nice layer of fat on it or a good amount of fat throughout. This will cook out as the roast cooks and it will add a lot of flavor and tenderness to your meat.
- Mix the vegetable soup/dip mix, garlic, red wine, beef broth and onion in a separate bowl.
- Pour mixture over roast in crock pot.
- Add carrots and rosemary to the crock pot and submerge in the liquid mixture.
You can also add celery or potatoes to the crock pot if your family enjoys these.
- Cover crock pot and turn on low to cook for 8 hours.
- Optional: serve with rice, garnish with chopped parsley and dig in!
- 1 chuck or rump roast
- 1 Package of vegetable soup/dip mix
- 4 Cloves of chopped garlic
- 1 16oz bag of baby carrots
- 2 Sprigs of rosemary
- 1/3 Cup red wine
- 1/3 cup beef broth
- 1 Small yellow onion chopped
- 1/2 tsp salt (or to taste)
- 1/2 tsp pepper (or to taste)
- Place the roast into the crock pot and sprinkle with salt and pepper, covering on all sides and bottom.
- I would recommend choosing a roast that has a nice layer of fat on it or a good amount of fat throughout. This will cook out as the roast cooks and it will add a lot of flavor and tenderness to your meat.
- Mix the vegetable soup/dip mix, garlic, red wine, beef broth and onion in a separate bowl.
- Pour mixture over roast in crock pot.
- Add carrots and rosemary to the crock pot and submerge in the liquid mixture.
- You can also add celery or potatoes to the crock pot if your family enjoys these.
- Cover crock pot and turn on low to cook for 8 hours.
- Optional: serve with rice, garnish with chopped parsley and dig in!
[…] 10 Minute Pot Roast […]