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The Best Pot Roast
The Best Pot Roast
about the best pot roast
The best homemade pot roast recipe is made in a slow cooker although it can be made in the oven. I like the slow cooker pot roast the best. I learned to make this roast beef by accident and my family and friends love it. It is the most requested meal that I get. This meal is easy to make and I chose to share it because it is the best pot roast I have ever had.
- 1 Beef Pot Roast, 3-4lbs
- 4 packets McCormick Slow Cookers Savory Pot Roast Seasoning, (the seasoning can be any brand, but my favorite is McCormick as it tastes the best)
- 10 Medium Potatoes, Cubed
- 1 bag 32 ounce Baby Carrots
- 8 cups Water
- 1 Crock pot
- 1 13x9 Baking Pan
- 1 Roll Aluminum Foil
How to make The Best Pot Roast
- Open the raw Pot Roast and place it in the Crock Pot. Mix 5 cups of water with the McCormick Slow Cookers Savory Pot Roast Seasoning. You can do this in a big bowl/cup or in a liquid measuring cup.
- Add the liquid mix to the Crock pot. Pour onto the Pot Roast. Make sure to get all seasoning into crock pot.After you have added the seasoning mix, place the lid on the Crock Pot. Plug in the Crock pot and set at High.
- When Pot Roast is Halfway through cooking, you will want to flip it over to ensure the whole roast will be moist and keeps flavor. After you flip the Roast you will want to preheat oven to 375 degrees.
- Get the Potatoes, Carrots, aluminum foil and the 9x13 pan out. Peel the Potatoes and Cube them.
- Place the Potatoes and Carrots in the 9x13 baking pan.
- Mix the remaining 2 packets of McCormick Slow Cooker Savory Pot Roast seasoning with 3 cups of water.
- Pour onto the potatoes and carrots. Make sure you get all the seasoning into the baking pan. Once the oven is preheated, cover the 9x13 baking pan with the aluminum foil and place into oven. Bake for around one hour until the vegetables are soft. Sometimes it will take an hour sometimes it will take two.
- After four hours your Pot Roast will be done. To know this just take lid off the Crock Pot and take a fork and poke the roast. It should peel easily with little to no effort.
© 2015 Holly Zattau