I love coming home from work to a hot meal waiting for me. No I don’t have a personal chef. I invested in a $15 crockpot and I have gotten more than my moneys worth from this gem. This apple and carrot braised top round pot roast really hit the spot tonight. I think with the Holidays swiftly on our heels, we are all looking for ways to save time. You know, so we have time to shop, decorate, bake, wrap presents, attend ugly Christmas sweater themed parties etc. etc.
The secret to this tender pot roast is cooking it low and slow and in a flavourful liquid for it to soak up the juices. Top round roast is a tough cut of meat and the tougher the meat, the longer the cooking time. Meaning at least 6 to 8 hours in order to break down the collagen and muscles which then tenderizes the meat.
Salt, pepper and add Rosemary to top of roast. Place in hot melted butter chopped onions and minced garlic in large frying pan on medium heat. Sear the roast on all sides.
While meat is searing turn crockpot on low heat. Add can of Golden Mushroom Soup, Add 1/2 can of milk and 1/2 can of water. Add package of Lipton Onion soup mix. Add 1/2 cup water. Add brown sugar, carrots and slice up a quarter of the apple in small pieces and toss in. Slice up rest of apple in large pieces and throw in crockpot.
Add more salt and pepper to taste. Stir thoroughly. Once roast is browned on all sides slice into 1/4 inch slices and place in crockpot. Cook on low for at least 6 to 8 hours. Serve up with your favorite side dishes. To make it really easy you can just decide to throw some sliced potatoes in the pot too.
I served up my roast with some Simply Potatoes mashed potatoes and corn and drizzled a little gravy over the mashed potatoes. The apples gave it a subtle sweet/tart taste and the meat pulled apart with a fork. I love crockpot meals. Don’t you?
Recipe Type: Main
Author: Sherri @ The Kitchen Prescription (dot) com
Prep time: 15 mins
Cook time: 8 hours
Total time: 8 hours 15 mins
Serves: 4
Tender braised roast that melts in the mouth.
Ingredients
- 3 lbs Round Top Roast
- 1 can Campbell’s Golden Mushroom Soup
- 1 package Lipton Onion Soup Mix
- 1/2 Can Water
- 1/2 Can Milk
- 1/2 Cup Water
- Salt
- Pepper
- Rosemary
- 1 tsp. minced garlic
- 3 tablespoons chopped onion
- 2 tablespoons butter (or oil of choice)
- 1 honey crisp apple
- 1tablespoon dark brown sugar
- handful of baby carrots (or more if desired)
Instructions
- See rest of blog for Instructions
I am a sucker for juicy pot roast! Yum! This looks to die for. I must try it.
Angelia, you will love it. I hope.
Yum the roast looks so juicy and crock pot my best friend in the kitchen when I want hot meal in cold winter evenings.
Happy Holidays.
Thanks Chandani.
This recipe is perfect this spring time! I can’t wait to make one of these 🙂
Sherri,
This looks fantastic. I’m particularly intrigued by how pink the roast is inside. Did you buy any type of special roast? Your post says “Top Round.” I always feel so silly in the grocery store staring at the meat selections and trying to figure out which one is the right one for Pot Roast.
Do you get your meat from any special place – like Whole Foods – or is just the good old grocery store.
Can you give me some advice on choosing the right meat for this?
Thank you!
Jenifer
Jennifer, I simply bought a top round at Publix in the beef section. I actually googled a good selection of roast for the crock pot and that is what came up. It breaks the muscle down when it is cooked low and slow. So when I came home from work, I had a tender juicy meal waiting for me.
The meat is pink because I seared it in a pan first, then sliced it and put in the crock pot.