My Favorite Pot Roast Recipe

Name: My Favorite Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Pot Roast (around 3 Pounds); 4 pinches Onion Salt; 4 dashes Black Pepper; 4 dashes Ground Thyme; 3 cups Baby Carrots, Chopped In Half Diagonally; 6 whole Red Potatoes, Sliced Into Wedges; 1 envelope Dry Onion Soup Mix (like Lipton, 1 Ounce Packet); 10 ounces, weight Can Of Cream Of Celery Soup; 10 ounces, fluid Water (re-fill The Soup Can); 2 Tablespoons Worcestershire Sauce; 1 loaf Bread

Servings: persons

1 whole Pot Roast (around 3 Pounds)
4 pinches Onion Salt
4 dashes Black Pepper
4 dashes Ground Thyme
3 cups Baby Carrots, Chopped In Half Diagonally
6 whole Red Potatoes, Sliced Into Wedges
1 envelope Dry Onion Soup Mix (like Lipton, 1 Ounce Packet)
10 ounces, weight Can Of Cream Of Celery Soup
10 ounces, fluid Water (re-fill The Soup Can)
2 Tablespoons Worcestershire Sauce
1 loaf Bread

1
Get out a large saute pan and spray with cooking spray, heat the pan to medium.
2
Coat the pot roast with onion salt, ground pepper and thyme and rub into the surface of the roast.
3
Brown all sides of roast in the heated saute pan.
4
In the meantime, cut your carrots in half diagonally (I used about 3/4 small bag of baby carrots) and cut your 6 red potatoes into wedges.
5
When your roast has been browned, put it into your slow cooker.
6
Add carrots and potatoes, then dry onion soup mix, cream of celery soup, worcestershire sauce and water.
7
Stir to blend.
8
Set timer to cook on low for 6 hours or more.
9
When its done, the roast should be tender and you should be able to pull it apart with a fork.
10
I love to put the meat in the bottom of each bowl, sprinkle with a little worcestershire sauce, then spoon on the veggies and gravy and mix.
11
Make sure you have plenty of bread to sop up the goodness!

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole Pot Roast (around 3 Pounds), 4 pinches Onion Salt, 4 dashes Black Pepper, 4 dashes Ground Thyme, and more.

Yes, My Favorite Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Favorite Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions