Crock Pot Roast

Name: Crock Pot Roast
Total time: 28800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 Lb Chuck Shoulder English Roast (Beef); 4 Tbsp Beef Soup Base; 1 1/2 Tbsp Thyme; 1 Tsp Garlic Salt; 1 Tsp Onion Powder; 1 Tsp Pepper; 5 Dashes Salt; 1 Pkg Onion Soup Mix; 3-3 1/2 cups Water

Nichole Korb @cook_17065721

Northern Michigan

Rich in flavor, moist, fork shredding roast. This makes your whole house smell so good.

Nichole Korb @cook_17065721

Northern Michigan

Rich in flavor, moist, fork shredding roast. This makes your whole house smell so good.

Saved

Ingredients

6-8hrs

6 servings

1.5 LbChuck Shoulder English Roast (Beef)
4 TbspBeef Soup Base
1 1/2 TbspThyme
1 TspGarlic Salt
1 TspOnion Powder
1 TspPepper
5 DashesSalt
1 PkgOnion Soup Mix
3-3 1/2 cupsWater

Saved

Steps

6-8hrs

1

Season roast all over with thyme, onion powder, garlic salt, and salt and pepper. Put in crock pot.
2

Scoop beef base into measuring cup and add 1 1/2 cups of hot water. Stir to break down soup base. Pour into crock pot.
3

Mix onion soup package with 1 1/2 to 2 cups of water. *** Watch the water level, do not go over the roast. About 1/5 of the roast should alway be visible.
4

Cook on high for 4 hrs. Turn roast, then cook on low for another 4 hrs. (It is done after 2 hrs on low but I leave it fermenting until dinner, usually total on low for 4 hrs.) ***Make gravy from the broth. Scoop 2 1/2 cups of broth, bring almost to a boil. Mix 2 Tbsp cornstarch with a 1/4 cup cold water, then add stirring constantly. Thicking while bringing to a boil. ENJOY!