OAMM's Favorite Beef Pot Roast - Dump and Go Dinner

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OAMM's Favorite Beef Pot Roast - Dump and Go Dinner

Tricia
The Cook
4 Servings
6 Ingredients
6 Comments

This recipe is so simple and quick to make. It might even be so simple it shouldn't be a recipe. It is great for a slow cooker or pressure cooker.

4 Servings
6 Ingredients
6 Comments

Ingredients

  • 6 cups peel and chunk Yukon Gold Potato
  • 5 ⅓ cups chunk Carrot
  • 3 cups chunk Onion
  • 2 pounds Boneless Beef Chuck
  • 1 ounce Onion Soup Mix, Dried
  • 2 cups Water, Hot

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place potatoes in bottom of bag and add in remaining vegetables and beef. Be certain that the potatoes are on the bottom of the bag.
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Make From Frozen Serving Day Directions

Slow Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a slow cooker add chuck roast.
  2. In small bowl mix together onion soup mix and hot water.
  3. Once dissolved pour over beef.
  4. Add in vegetables.
  5. Cook on high for 4-6 hours or on low for 6-8 hours.

6 Comments

Join the discussion
  1. The recipe says this is for slow cooker or pressure cooker, but doesn’t say how to do it in a pressure cooker. Are the instructions different for a pressure cooker?