Crockpot Roast New Potatoes and Carrots are one of the meals I cooked a lot while we were in the hotel this summer as our house was being repaired.
Cooking in the crockpot is more out of convenience for me than anything else, but in the hotel we didn't have an oven so, the crockpot was perfect.
I usually put my roast in the crockpot before I go to bed at night and cook it on low all night. Get up the next morning and turn it to warm. An two or three hours before serving it, I put the potatoes and carrots in and turn to high. Don't you just love these one pot meals!
I have an oven recipe for Sunday Pot Roast that I make a little different than I do in the crockpot. For the crockpot recipe, I use a package of Lipton Onion Soup Mix. Since I don't brown my roast for the crockpot before I cook it, the onion soup mix gives it that browning flavor and brings out the dark gravy color too.
With the crockpot recipe, I use new potatoes instead of the Irish potatoes. They hold up and don't break apart with the occasional stirring I like do. I cut a couple of onions in quarters instead of slicing them like I do in the oven recipe.
This recipe and others can be seen at these linky parties here!
Crockpot Roast New Potatoes and Carrots
Original Cooking with K Recipe
1 6 lb. chuck roast
2 package Original Lipton Onion Soup Mix
2 cups water
10 new potatoes, halved
6 whole carrots, cut 2 inch
2 whole onions, quartered
Salt and Pepper to taste
Place roast in the bottom of the crockpot bowl. Sprinkle onion soup mix evenly over the roast. Add water and cover.
Turn on low and cook 6-8 hours or overnight.
After roast is done, add potatoes, carrots, and onions and salt and pepper on top of the roast.
Cover and cook on high for 2-3 hours or until vegetables are done.
Cook's Note: If you are not ready to cook the vegetables, turn the crockpot to warm until ready.