Cooking pot roast is easier than you think. It really doesn’t take much effort and if started right, it is almost impossible to mess up.
Ingredients
- Pot Roast – 4 lbs
- Red Potatoes – 5 medium: quartered cut
- White Onion – 1 large
- Celery – 2 stalks: 1/4-1/2 inch slices
- Baby Carrots – 2 cups
- Mushrooms – 2 cups: 1/4 inch slices
- MCCORMICK® POT ROAST SLOW COOKER SAUCE
- Cummin powder – to taste
- Crushed rosemary – to taste
- MCCORMICK® GRILL MATES® MONTREAL STEAK SEASONING
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Instructions
Brown roast on all sides. The side with the fat will be hot, so be careful when browning.
Place roast in crock pot and add slow cooker sauce.
Add half of potatoes, onions and carrots on top of roast. Cover and cook on high heat for 6-8 hours.
Every one to two hours, ladle the juice on top of the roast to keep it moist.
At 2 hours before serving, add the rest of the potatoes, onion, carrots, celery and mushrooms.
