Paula Deen Pot Roast Slow Cooker

This delicious slow cooker pot roast by Paula Deen is a hearty, comforting meal that’s perfect for busy days. It’s an easy, fuss-free recipe that combines tender beef with flavorful veggies and a savory onion soup mix. With simple ingredients you likely already have, it’s a one-pot wonder that practically cooks itself!

Recipe Ingredients:

• 4 pounds chuck roast
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 packet dry onion soup mix
• 1 cup water
• 3 carrots, chopped
• 3 potatoes, peeled and cubed
• 1 onion, chopped
• 1 stalk celery, chopped

How To Make Pot Roast Slow Cooker?

1. Prep the Roast : Season the chuck roast generously with salt and pepper on all sides.
2. Sear the Meat : Heat the olive oil in a large skillet over high heat. Sear the roast for about 4 minutes per side until browned.
3. Assemble in Slow Cooker : Place the browned roast into the slow cooker. Sprinkle the dry onion soup mix evenly over the top of the roast.
4. Add the Vegetables : Pour the water into the slow cooker. Arrange the carrots, potatoes, onion, and celery on top of and around the roast.
5. Cook the Pot Roast : Cover the slow cooker and set it to the Low setting. Let it cook for 8 to 10 hours until the roast is tender and falls apart easily.
6.  Serve and Enjoy : Once done, remove the roast and vegetables from the slow cooker. Serve with the flavorful juices spooned over the top.

Recipe Tips:

• Sear the Roast First : Don’t skip browning the roast in a skillet before adding it to the slow cooker. This locks in flavor and creates a delicious caramelized crust.
• Cut Veggies Evenly : Chop carrots, potatoes, and celery into similar-sized pieces to ensure they cook evenly and aren’t too soft or hard.
• Use Low Setting for Best Results – Slow cooking on low for 8-10 hours makes the roast tender and juicy. Avoid using the high setting, which may make the meat tough.
• Don’t Open the Lid : Resist the urge to check on the roast! Opening the slow cooker releases heat and can increase the cooking time by 20-30 minutes.
• Adjust Salt Carefully : The onion soup mix adds saltiness, so taste the juices before adding extra salt at the end. It’s easier to add more than to fix an overly salty dish.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover pot roast cool to room temperature. Store it in an airtight container and refrigerate for up to 3-4 days.
• Freeze: Allow the pot roast to cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. To thaw, move it to the refrigerator overnight.
• Reheat: Transfer portions to a microwave-safe dish. Cover and heat on medium power for 2-3 minutes, stirring halfway through, until hot.

Nutrition Facts

• Calories: 569 kcal
• Total Fat: 37.04g
• Saturated Fat: Data not specified
• Cholesterol: 152.2mg
• Sodium: 19,105.38mg
• Potassium: 899.53mg
• Total Carbohydrate: 11.78g
• Dietary Fiber: 2.18g
• Sugars: 1.41g
• Protein: 45.29g

Check out More Recipes:

• Paula Deen Pork Chops Recipe
• Paula Deen Chicken Spaghetti
• Paula Deen Cabbage Casserole
• Paula Deen Vegetable Soup

Paula Deen Pot Roast Slow Cooker

Author: Mohamed Shili Cooking Method:Slow Cooking Cuisine:American Courses:Dinner Recipe Keys: P Paula Deen Pot Roast Slow Cooker

Difficulty:BeginnerPrep time: 15 minutesCook time:8 hours Total time:8 hours 15 minutesServings: 8 minutesCalories:569 kcal

Description

This delicious slow cooker pot roast by Paula Deen is a hearty, comforting meal that’s perfect for busy days. It’s an easy, fuss-free recipe that combines tender beef with flavorful veggies and a savory onion soup mix. With simple ingredients you likely already have, it’s a one-pot wonder that practically cooks itself!

Ingredients

• 4 pounds chuck roast
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 packet dry onion soup mix
• 1 cup water
• 3 carrots, chopped
• 3 potatoes, peeled and cubed
• 1 onion, chopped
• 1 stalk celery, chopped

Instructions

1. Prep the Roast : Season the chuck roast generously with salt and pepper on all sides.
2. Sear the Meat : Heat the olive oil in a large skillet over high heat. Sear the roast for about 4 minutes per side until browned.
3. Assemble in Slow Cooker : Place the browned roast into the slow cooker. Sprinkle the dry onion soup mix evenly over the top of the roast.
4. Add the Vegetables : Pour the water into the slow cooker. Arrange the carrots, potatoes, onion, and celery on top of and around the roast.
5. Cook the Pot Roast : Cover the slow cooker and set it to the Low setting. Let it cook for 8 to 10 hours until the roast is tender and falls apart easily.
6.  Serve and Enjoy : Once done, remove the roast and vegetables from the slow cooker. Serve with the flavorful juices spooned over the top.

Notes

• Sear the Roast First : Don’t skip browning the roast in a skillet before adding it to the slow cooker. This locks in flavor and creates a delicious caramelized crust.
• Cut Veggies Evenly : Chop carrots, potatoes, and celery into similar-sized pieces to ensure they cook evenly and aren’t too soft or hard.
• Use Low Setting for Best Results – Slow cooking on low for 8-10 hours makes the roast tender and juicy. Avoid using the high setting, which may make the meat tough.
• Don’t Open the Lid : Resist the urge to check on the roast! Opening the slow cooker releases heat and can increase the cooking time by 20-30 minutes.
• Adjust Salt Carefully : The onion soup mix adds saltiness, so taste the juices before adding extra salt at the end. It’s easier to add more than to fix an overly salty dish.

Keywords:Paula Deen Pot Roast Slow Cooker