My husband has some awesome culinary skills. I told him I needed a potato recipe for this month’s Ultimate Recipe Challenge, and he brought it.
This slow cooker potatoes & pot roast is already a family favorite dish. The veggie combo with the melt in your mouth pot roast is the true definition of comfort food.
Recently, we’ve been using these small honey gold potatoes more than any other variety.
They’re hearty enough to cook several hours in the crock pot without losing their texture, but so soft they nearly fall apart on first bite.
They remain flavorful cooked next to the onions and carrots, and a great starch paired with the pot roast.
Here’s your cooking instructions to make this delicious Potatoes & Pot Roast, enjoy!
2 1/2 lb boneless chuck roast
1 lb small golden yellow potatoes
1 lb baby carrots
1 cup chopped yellow onion
1 package McCormick Pot Roast Seasoning
1 Cup Water
1 Cup Beef Broth
Salt & Pepper to taste
Salt & pepper both sides of roast, and place in crock pot.
Layer carrots, onions, and potatoes on top of roast.
Mix seasoning package with water and pour over meat and veggies.
Pour broth over meat and veggies, covering the meat and carrots completely with the liquid.
Cook in crock pot on low for 8 hours.
The Ultimate Recipe Challenge is a group of fun bloggers, and bi-monthly we participate in a challenge using a certain ingredient. Challenges will be hosted in March, May, July, Sept, November and January.