Copyright Joanne Kidd - All Rights Reserved

Joanne's Slow Cooker Pot Roast

Prep Time: 15 minutes    Cook Time: 8 hours on low    Serves: 4 - 6

2 tablespoons olive oil
1 4 to 6 lb. beef chuck roast, trimmed of excess fat
6 large carrots, peeled and cut into 2 to 3 inch pieces
6 to 10 red potatoes, cut into halves or quarters (depending on their size)
1 large onion, peeled and cut into wedges
6 cloves garlic, finely minced
1 teaspoon salt
1 teaspoon coarse ground black pepper
teaspoon oregano
1 teaspoons dried minced onion
1 tablespoon prepared horseradish
1 10.75 oz. can condensed cream of mushroom soup
15 oz. Swanson beef broth
cup port or red wine

Heat 2 tablespoons olive oil in large roaster pan on stovetop. Stir in and heat 3 minced cloves of fresh garlic. Sprinkle teaspoon salt and teaspoon pepper on roast and place it salt/pepper side down in roaster pan on top of the minced garlic.


Brown and turn over to brown on the other side. Remove roast and place it in the slow cooker.


Add remaining minced garlic to pan on stovetop along with the onion wedges and cook until onions are becoming translucent, stirring constantly. Spread onion and garlic mix over covering roast, in slow cooker.


Spread cut carrots and potatoes on top of the onions, and sprinkle with teaspoon salt, pepper, oregano, and 1 teaspoon dried minced onion. In a medium bowl, combine the beef broth, cream of mushroom soup, port wine, and prepared horseradish. Wisk until mixed and pour evenly into slow cooker, over potatoes and carrots.


Cover and lock in lid. Set to cook on low for eight hours.


When cooked, pot roast and vegetables can either be removed from the slow cooker and plated, or served in a bowl with the delicious gravy from the slow cooker.







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90 pounds of


This is the slow cooker I use and would  recommend:

If you don't already have this, go ahead and treat yourself! You'll love it!



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  Copyright Joanne Kidd 2009 - 2015
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