Rosemary Pot Roast {Slow Cooker}
Nothing says “comfort” to me more in the winter months than a slow cooker creating tantalizing fragrances as it warms up a pot roast for dinner. Not that you can call 50 degrees in January in Ohio Winter. Not that I am complaining. In fact, I would be incredibly thrilled if it weren’t for my sinuses being so stubborn about not liking this weather. I digress.
Rosemary Pot Roast . . .the night I made this dish I stuck bread to baking in the bread machine and when my husband came home he practically salivated upon entering the house. And it was as pleasing to the taste buds as it was to the olfactory senses. And considering it took me all of 10 minutes to prepare and set in the slow cooker, I would have to say that it was a huge success.
Rosemary Pot Roast
Author/Source:
Give Every Night New Flavor (coupons available through 1/31/2012)
Ingredients:
- 2 pounds boneless beef chuck roast, cubed
- 3 small baking potatoes, cut into 1.5 inch pieces
- 1 large onion, cut into 1.5 inch pieces
- 14.5 ounces Hunt’s Diced Tomatoes with Rosemary & Oregano, undrained
- 10.75 ounces condensed reduced fat and sodium cream of mushroom soup
- 0.5 cups water
- 2 Tablespoons Hunt’s Tomato Paste
- 2 teaspoons dried rosemary
- 0.5 teaspoons salt
Directions:
Spray inside of 4 to 5-quart slow cooker with cooking spray; set aside. Trim excess fat from beef; discard. Cut beef into 1-1/2-inch pieces; set aside. Combine potatoes and onion in slow cooker. Top with beef and remaining ingredients. Cook on HIGH 5 hours or on LOW 10 hours or until beef is tender.
Freezing Directions:
To freeze, assemble all ingredients in a gallon freezer bag making sure that the potatoes are on the bottom and covered with water to prevent browning. Freeze. To serve: Thaw. Place in the slow cooker. Cook on HIGH 5 hours or on LOW 10 hours or until beef is tender.
Servings: 6
Disclosure: I received compensation, Kroger promotional items and ConAgra products from ConAgra Foods to conduct create this recipe. All the opinions in this post are mine, want to know more about how I facilitate reviews, view my full disclosure policy!
This Post will be linked at:
- No Whine Wednesdays at Food on the Table
- What’s on the Menu Wednesday at Dining with Debbie
- Recipes I Can’t Wait to Try at At Home with Haley
- What’s On Your Plate at Good Cheap Eats
- What’s Cooking Wednesday at Turning the Clock Back
Is there something you can substitute for the condensed cream of mushroom soup? We are not fans!
If you don’t want to use the canned variety there is a link to a post on making your own. Other than that I might suggest sour cream?
can this be freezable after the slow cooking part. I am cooking for one and love pot roast but I would have to eat left overs for days to eat all this.
Yes it certainly could. Just make sure to store it in a freezer safe bag or container and thaw then reheat slowly.
so, you cover the potatoes with water then everything else after that, right?
Put potatoes on the bottom, then all liquid ingredients then rest of vegetables and meat and you should be fine.
I made this (with the freezer directions) yesterday. I used Italian seasoning instead of rosemary, my husband’s tummy reacts badly to rosemary. It looks so good, I can’t wait to make it for dinner. I have 2 batches in the freezer, I feel so accomplished!
My husband wants me to put this recipe in the rotation, but without the potatoes so we can have it over noodles. The sauce is AH-MAZE-ING!!!
I made this yesterday. I swapped cream of chicken soup for the mushroom and didn’t add potatoes. I also added a 1C of water instead of 1/2 and a few cloves of crushed garlic. It was fabulous and I served it over pasta with all that yummy sauce!