Roast, Potatoes and Carrots

I enjoy using our slow cooker, roast being one of my favorite meals to make in ours. In fact, I've met some people who only know how to make roast in a slow cooker. They never make anything else. Isn't that weird? OK, well, maybe not weird, but, if you're like me and use the slow cooker for everything under the sun, it may seem weird. LOL. Or maybe I'm weird. I don't know. I'll let you decide. :P

Prep Time20

Cook Time8

Total Time8 20

Course: Main Dish, Slow Cooker

Cuisine: American

Keyword: Roast, Potatoes and Carrots

Servings:

Calories: 478kcal

Author: Sarah Robinson

Ingredients

Roast
Potatoes peeled and quartered
Carrots peeled and halved
1 packet of Onion Soup Mix
water

Instructions

Cooking Directions

Put contents in slow cooker. Cook on low for 8 hours. If you cook it on high, your meat will be done, but not quite as tender if you only cook it for 4 hours.

Freezer to Slow Cooker Directions

Dissolve onion soup mix in 2 cups of water
Pour into freezer safe bag with roast that was removed from it’s packaging.
Freeze together.
Peel and slice carrots and freeze in a separate bag.
Remember to pull contents out the night before and let it begin thawing in the refrigerator. If you happen to forget, just throw it all in the crock frozen, but you’ll want to give it about an hour of extra cooking time.
On cooking day, peel potatoes that you need for your family size.
Put roast in the water/soup mixture on the bottom and then stack the potatoes and carrots on top of that. I prefer the meat to be in the juices so that it continues to get the flavor of the onion soup mix, but if you would rather have your veggies get that taste in them, put the vegetables on the bottom and the meat on top.

Notes

Tip: If you’re really short on time, just put the washed potatoes in with their peel.

Nutrition