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Crockpot Pot Roast Recipe


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     Crockpot Pot Roast

Category   Entrees - Maindishes
Sub Category   None

beef pot roast/boneless chuck roast
1 (1 1/4 ounce) envelope of french onion soup mix
2 (10 3/4 ounce) cans condensed cream of mushroom soup
salt and pepper to taste
2 tablespoons vegetable oil
1 medium onion, thickly chopped
8 ounces slided mushrooms (optional)
2 gloves garlic, minced
1 tablespoon butter
baby carrots, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme
potatoes (optional)
2 tsp. dried basil leaves, crushed
1/2 cup water or 1/2 cup beef broth
2 tablespoons parsley
2 tablespoons worcestershire sauce

Generously season both sides of the roast with salt and pepper. Sprinkle flour over the top until well coated and pat it into the meat. Shake off any excess. Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
Add all vegetables to bottom of crockpot. Add roast to crockpot over the vegetables Place dry onion soup mix over top Empty the two cans of soup in crock pot Add worcestershire sauce Add rosemary, parsley, basil, and thyme to top of roast Cover and place setting on low for 8 hours Season with salt and pepper to taste

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