5-Ingredient Crock Pot Pot Roast Recipe
This 5-ingredient roast recipe is absolutely yummy! It's freezer friendly, a great Sunday dinner AND the leftovers make yummy sandwiches too!
Servings: 8 servings
Ingredients
- 1 cup beef broth
- 2 pack s beefy onion soup mix
- 6 medium Yukon potatoes halved or quartered
- 6 medium carrots peeled and chunked
- 3 to 3 1/2 pound boneless beef bottom round roast or chuck pot roast cut into 4-5 chunks for instant pot method
Instructions
All Methods
- Optional beginning step: Sear the beef roast on both sides. Use medium-high heat or your saute function on your instant pot. Use either butter or oil and sear 3-5 minutes per side.
Slow Cooker
- Lightly oil or butter the slow cooker insert.
- Place the carrots and potatoes in the bottom of the crock pot.
- Sprinkle with half the onion soup mix, flip and place the roast on top the vegetables.
- Sprinkle with the remaining dry soup mix. Pour the broth around the outside.
- Cover and cook on low for 8 to 9 hours; the beef will be fork tender when it's done.
Instant Pot
- Place vegetables in bottom of insert.
- Place pot roast over vegetables.
- Mix soup mix and beef broth and pour over roast.
- Manual high, 35 minutes. Natural release at least 10 minutes.
Oven-Baked
- Preheat oven to 350 degrees.
- Follow slow cooker directions steps 1 through 4 and cover with foil.
- Bake 2 to 2 1/2 hours.
Freezer Meal
- Place beef roast a 1-gallon freezer bag. Pour beef broth and soup mix on top.
- Make a note on your freezer label and in your planner that you'll need the potatoes and carrots on cook day.