Crockpot Pot Roast

I’ve always heard the saying that the fastest way to a man’s heart is through his belly. Nothing but the truth in my situation, because there is no denying that this crockpot pot roast just may have helped my man put a ring on it. That is no joke, Empresses! Fred loves this so much that when I served it to him when we first started dating he thought I was a remarkable chef. Little did he know that it’s so simple and the crockpot does all the work for you! There is no one I have served that hasn’t loved and devoured this crockpot pot roast. I cook it for Sunday night dinners and also for company and it’s always a hit. It is packed full of flavor and the meat just falls off the fork it is so tender. As long as your crew likes meat and potatoes, this is one dish they will fall in love with and will look forward to on the weekly menu! I always love to use the rump cut for this roast. I was recently at Kroger and found out that they stopped carrying the rump at my local store, because the butcher told me many didn’t know about it. It is similar to the chuck roast, as the two come from two heavily used parts of the cow (the shoulder and the hind quarters) and are some of the more inexpensive meats, because of the connective tissue and collagen that can make this cut of meat tough.

However, the rump, also known as bottom round, doesn’t have as grainy texture as the round. As long as you cook these low and slow you will end up with a flavorful meat. You can also use as many or as little ingredients as you want when cooking this. We usually add potatoes, but this time left them out for a low carb meal. You can even add in the vegetables of choice including celery or leave out what you don’t like.

Add in fresh herbs, like rosemary, thyme and a couple bay leaves to enhance the dish even more. Or simply just stick with the main ingredients of beef broth, mushroom soup and an onion seasoning packet and you will still have the most delicious pot roast! No need to get fancy, unless you just want to!

Helpful hint – you can refrigerate leftovers (if there is any!), but note that any excess fat will rise and settle to the top. When you open it up, don’t be concerned of the “white” stuff on the top- that’s just lard. Yep, good ol’ delicious fat! Just scoop it off with a spoon and reheat in the microwave for a Monday office lunch that will actually be better than the night before!!! Enjoy!

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Crockpot Pot Roast

Prep Time 5 minutes

Cook Time 10 hours

Ingredients

• 3-6 lb. boneless rump roast
• 1 can Campbell's French Onion soup
• 1 can beef consommé or beef broth
• 1 envelope Lipton onion soup powder mix
• Pinch Rosemary dried or fresh (optional)
• Pinch Thyme dried or fresh (optional)
• 1-3 baking potatoes peeled and cut into 2-3" cubes
• 1 carton of mushrooms optional
• 1 bag of baby carrots optional
• 1 onion sliced (optional)

Instructions

1. Add roast to crockpot.
2. Pour French Onion soup and beef consommé on top over roast.
3. Sprinkle Lipton powdered soup mix over roast.
4. Add rosemary and thyme to the sides of the roast (if using).
5. Wash, peel and cut potatoes.
6. Place icubed potatoes, mushrooms, carrots and onion on top (to avoid mushy carrots, add them halfway through cooking time if you will be at home or place in a foil tent and place on top of roast at beginning of cooking time).
7. Cook on low 8-10 hours until meat is fork tender and falling apart.

Recipe Notes

(*Helpful hint - if you are only in need of a 3-4 lb. roast and can't find one in the refrigerated section, take the largest one to the butcher's window and ask them to cut it in half for you. They will be more than happy to do so, and it will really help to save money on that shopping trip!)
I buy the pre-sliced onions sold in the refrigerated produce aisle. The cost is only slightly more, but is worth its weight in the tears, hard work and time it takes to cut up an onion!