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My friends over at The Farm Stand in Norton, OH gave me some excellent beef and asked if I might cook up some new recipes. The recipe below is for an incredibly easy slow cooker pot roast using a beef chuck blade roast.
If you live in Northern Ohio and haven’t been to the Farm Stand you are missing out. They feature local meat, eggs, produce and offer a wide range of Ohio made products (even coffee). Well worth a visit.
Now, about that recipe. If you just want the printable version, jump to the bottom of the post. If you would like to see the pics and the details keep on reading.
I started with a large (about 3 pounds) bone in Chuck Blade Roast. I would suggest picking the largest roast you can fit in your slow cooker. I like this cut of meat for slow cooking because it is very flavorful and the long muscle fibers are perfect for a long (8-9 hours) simmer in the slow cooker on low. Put it in before you head off to work and it is just perfect when you get home.
If your roast is frozen thaw for a day or two in refrigerator before cooking. Place the roast in your slow cooker then add enough beef broth to cover halfway up the side of the roast. For this large roast in my large slow cooker that was about 2 cups of broth, you may need to adjust more or less depending on the size of your roast and slow cooker. Sprinkle one packet of dry onion soup mix over the roast and add 2-3 bay leaves to the broth. Cover and set the cooker on low. Ideally let this cook for at least 8 hours (longer is OK) and you will have a perfectly cooked, fall apart tender roast. It really is that easy.
If you like you can add some peeled and sliced carrots and potatoes about 2 hours before you plan to serve the roast for a complete one pot meal, but that is completely optional. The great thing about a large roast is the leftovers! It tastes great re-heated or as a pot roast sandwich on some thick bread.
Perfect Pot Roast
Save to BigOven A perfect fall apart tender and juicy pot roast just like grandma used to make! You will not be disappointed. This is a close to fool proof as any recipe can get.
- 2 pound beef chuck blade roast
- 2 cups beef broth
- 1 packet onion soup mix
- 2 bay leaves
- Put the beef roast in the slow cooker
- Add enough beef broth to cover the roast halfway
- Sprinkle the onion soup packet over the roast and add the bay leaves
- cover and cook on low for 8-9 hours
Try adding some peeled and rough sliced potatoes and carrots about 2 hours before the roast is done cooking for a complete one pot meal.
I loved this recipe! Worked perfectly! Was delicious, hubby loved it!
Awesome, thanks for sharing a comment. Glad you enjoyed it.
Thanks Megan. It may be a little old fashioned, but it hard to beat the flavor or the ease of preparation.