Succulent chuck roast slow-braised in a savory blend of cream of mushroom soup and dry onion soup mix, infused with fresh thyme, and served with tender potatoes, carrots and pearl onions is a richly layered, comforting dish.
Crockpot Roast
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Category
Meat
Cuisine
German
Servings
6
Prep Time
10 minutes
Cook Time
7 hours
Ingredients
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2 tablespoons oil
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3-4 lb. Chuck roast
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6 garlic cloves
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1 can cream of mushroom soup
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1 package dry onion soup mix
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1 tablespoon Worcestershire sauce
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1 tablespoon red wine vinegar
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½ teaspoon garlic powder
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½ teaspoon dried thyme, or a few sprigs of fresh thyme
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1 tablespoon tomato paste
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1 tablespoon flour
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1 bay leaf
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1 large onion chopped or 1 cup pearl onions
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3 carrots, cut into slices
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3 russet potatoes, cut into large chunks (or any potato - fingerling or small potatoes cut in half)
Directions
In a pan, or your crock pot pan, add oil and heat. Make small slits in the roast and press a garlic clove into each slit. Add roast to the hot pan and brown all sides of the roast. Remove roast from the pan.
While the pan is hot, add chopped onions and allow them to cook until clear. Remove pan from the heat.
Into the bottom of the crock pot, over the cooked onions, add chopped carrots and potato pieces.
In a large bowl add the rest of the ingredients (except the bay leaf and fresh thyme, if using fresh sprigs).
Stir mixture together until combined and set aside.
Add browned roast over the veggies and pour the gravy over the meat. Add bay leaf and fresh thyme.
Set crock pot to low for 7-8 hours. Once your roast is fully cooked - remove roast, slice it into servings and return to the gravy. Serve roast with buttered noodles or mashed potatoes.
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