Slow Cooker Pot Roast

Recipe: Slow Cooker Pot Roast

Prep Time: 15 minutes. Cook Time: 8 hours. Makes: 6 to 8 (3 oz.) servings.

• 1 Reynolds Slow Cooker Liner
  
• 1/4 cup water
  
• 4 medium red potatoes, cut in quarters.
  
• 1 medium onion, cut in quarters
  
• 1 package (16 oz.) peeled baby carrots
  
• 1 envelope (1 oz.) onion soup mix, divided
  
• 1/4 tsp salt
  
• 1/4 tsp pepper
  
• 1/4 dried thyme leaves
  
• 2.5 to 3 lbs. boneless beef chuck pot roats
  

OPEN slow cooker liner; place inside a 5 - 6 1/2 qt. slow cooker bowl. Fill liner snugly against bottom and sides of bowl; pull top of liner over rim of bowl.

PLACE water and three-fourths of the vegetables in the lined-slow cooker. Reserve 1 TB onion soup mix. Sprinkle remaining onion soup mix over vegetables; stir gently to coat evenly. Sprinkle and rub salt, pepper and thyme over the pot roast. Place pot roster on top of vegetables. Place remaining vegetables around pot roast; sprinkle vegetables with remaining onion soup mix. Place lid on cooker.

COOK on LOW for 8 to 9 hours OR on HIGH for 5 to 6 hours, until pot roast is tender.

CAREFULLY remove lid to allow steam to escape. Serve food directly from lined-slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

March 2013 - Reynolds Slow Cooker Liner insert

(I'm pondering whether I can simplify and adapt this for Pot Roast Tacos.)