Crockpot Pot Roast

Crockpot Pot Roast


  • 1 Large Rump Roast or Chuck Shoulder
  • 3 Medium Carrots (cut into 1" pieces)
  • 2 Large Onions (quartered)
  • 2 Large Bell Peppers (cut into 1" chunks)
  • 1 Package Button Mushrooms
  • 2 cloves Garlic (chopped)
  • ½ Stick Butter (cut into ¼” pieces)
  • 1 can Beef Broth
  • 1 packet Italian dressing mix
  • Salt and Pepper (To taste)


Rub Italian dressing mix into roast and place in cooker. Add onions, bell pepper, carrots and mushrooms. Lay the butter pieces across the top of veggies. Add beef broth last and cover.
Cook on low for 8 hours or high for 5 hours. When you can take a fork and pull the meat apart, it’s done.
Remove pot roast and vegetables to a serving dish and cover with aluminum foil. Put in a warm oven set at 200 degrees.
Pour liquid into sauce pan and reduce. You can use cornstarch to help thicken sauce. Remember to have sauce boiling before adding cornstarch and water mixture.


This is an all in one meal but you could add green beans to this dish if you so desire or croissants would be good.

November 16th, 2011 Posted by | Main Dishes, Recipes, Soups & Stews | no comments

Leave a Reply