Crockpot roast with potatoes, carrots, and onions is an easy one pot meal! Simple ingredients create big flavor with this classic recipe that the pickiest eater will dive into.
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
Expert Tip: I like to save time by using chopped garlic, baby carrots, and tiny potatoes so I don't need to peel or chop. 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 ½ 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.