This Mississippi Slow Cooker Roast is another deliciously easy meal!
❤️ Why you'll love it
It just doesn't get better than this old fashioned Crock Pot roast with potatoes and carrots simmering to juicy perfection while you are handling your day like a boss.
🧾 Ingredients
Either beef chuck or round will work fine with this Crock Pot roast recipe. The chuck is a bit more moist but the round has less fat.
🔪 Instructions
- Heat oil in a heavy skillet. Add onions and celery and saute until the onions start to caramelize. Add garlic and saute for 1 minute.
- Remove vegetables from pan. Add meat and brown on all sides - about 5 minutes total.
- Add the meat, onions and celery to the slow cooker.
- Top with remaining ingredients. Cover, set on low, and set timer for 8 hours.
🥫 Storage
If you want to save time in the morning just brown the meat and vegetables the night before, put everything in the slow cooker crock, cover, and refrigerate overnight. Next day just turn the slow cooker on and proceed with the recipe.
Leftovers should be covered and refrigerated promptly. They'll be fine for 3 or 4 days. Freeze for longer (up to 3 months) storage.
Keep in mind plain potatoes don't freeze well. If you are going to freeze leftovers I'd suggest fishing the leftover potatoes out and mashing them with milk and butter, then freezing in a separate container.
💭 Tips
Expert Tip: I like to save time by using baby carrots and tiny potatoes so I don't need to peel. You could also use 2 cups frozen seasoning mix in place of the onion and celery to save a few more minutes.
- You can omit the sauteeing vegetables/ browning meat step and just toss everything in the Crock Pot but the flavors will be less rich.
- A light vegetable oil is best for browning the meat before adding to the slow cooker.
- For more flavor add the 1/2 cup water to the hot skillet and scrape up the browned bits with a spatula. Add this to the slow cooker instead of the plain water. You'll get ALL the good flavors that were left in the pan!
- Use dry onion soup mix, beefy onion soup mix, mushroom beef, or any dry soup mix you prefer.
- For more beefy flavor use beef stock instead of water.
- Shred the beef about 1 hour before the dish is done if you think about it. It will simmer in the juices for the last hour and be even more tender, juicy, and flavorful.
- This was made in a 6 quart slow cooker.
👩🍳 FAQs
Yes, with most recipes. However if the cook time on low is less than 8 hours don't try to make it on high.
Always cook beef and other red meats on low for 8 to 10 hours for best (and most tender) results.
Any of the cuts of chuck roast or bottom round roast.
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📖 Recipe
Crock Pot Roast with Potatoes and Carrots
Print Add to CollectionEquipment Needed
Ingredients
- 1 tablespoon vegetable oil
- 3-1/2 pounds chuck roast, or bottom round
- 1.1 ounces beefy onion soup mix, dry
- 1 onion, peeled and quartered
- 1-1/2 tablespoons garlic, peeled and chopped
- 1 cup celery, washed and cut in chunks
- 2-1/2 pounds baby potatoes, Yukon Gold or Red, washed
- 1-1/2 pounds baby carrots, washed
- 1/2 cup water, or beef stock
- salt & pepper to taste
Instructions
- Sprinkle the meat with about 1 teaspoon of the onion soup mix and rub it in. Add salt and pepper to taste. Set aside.
- Heat oil in a heavy skillet.
- Add onions and celery and saute until the onions start to caramelize.
- Add garlic and saute for 1 minute.
- Remove vegetables from pan.
- Add meat to pan and brown on all sides - about 5 minutes total.
- Add the meat, onions and celery to the slow cooker.
- Top with remaining ingredients.
- Cover, set on low, and set timer for 8 hours.
- About 1 hour before serving shred beef if desired. Cover back up and continue to cook for the last hour.
Notes
- You can omit the sauteeing vegetables/ browning meat step and just toss everything in the Crock Pot but the flavors will be less rich.
- A light vegetable oil is best for browning the meat before adding to the slow cooker.
- For more flavor add the 1/2 cup water to the hot skillet and scrape up the browned bits with a spatula. Add this to the slow cooker instead of the plain water. You'll get ALL the good flavors that were left in the pan!
- Use dry onion soup mix, beefy onion soup mix, mushroom beef, or any dry soup mix you prefer.
- For more beefy flavor use beef stock instead of water.
- Shred the beef about 1 hour before the dish is done if you think about it. It will simmer in the juices for the last hour and be even more tender, juicy, and flavorful.
- This was made in a 6 quart slow cooker.
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