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Crock Pot Onion Pot Roast

3.7
(20)
original
Crock Pot Onion Pot Roast
Servings:
6
Ready In:
7 hours 5 minutes
Prep Time:
5 minutes
Cook Time:
0 minutes
Wait Time:
7 hours
Spiciness:
0/5

Ingredients

  • 3 1/2 (pound) rump roast
  • 1/2 (teaspoon) seasoned salt
  • 1/2 (teaspoon) pepper
  • 1 (1.0 ounce envelope) onion soup mix
  • 1 (large) onion, thinly sliced

Directions

  1. Put roast in crock-pot. Sprinkle with seasoned salt, pepper, and soup mix. Top with sliced onion. DO NOT ADD WATER. Cover pot and simmer on low for 7 to 9 hours.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving
Calories
45
Total Fat
3g
Saturated Fat
1g
Cholesterol
11mg
Sodium
351mg
Carbohydrate
2g
Dietary Fiber
0g
Sugars
0g
Protein
3g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
66mg

Comments

  • Luanne
    Luanne

    45 calories - no way - for a teaspoon or what??

    12 months ago
  • Leila
    Leila

    how do you SIMMER if there is no liquid??

    12 months ago
  • Rebecca
    Rebecca

    The meat makes its own liquid, id imagine....

    12 months ago
  • Anonymous
    Anonymous

    I will try this but I would add some red wine to get the simmer going. Also this is high in sodium so I wouldn't add extra seasoning, the onion soup is enought.

    12 months ago
  • Allison
    Allison

    Luanne, I think that calorie count must be missing a zero. As for the liquid, the onion will release its juices as it softens and the roast will also - I usually get 1-2 cups of drippings from a roast beef or chicken done 'dry' in the crockpot. If you want more gravy than that you can pour a can of Healthy Request Cream soup over it all (any type - just be sure to use HR so it doesn't make it too salty.)

    12 months ago
  • Allison
    Allison

    BTW, I skip the seasoned salt -- for us I find that added salt on top of the dry onion soup is too salty.

    12 months ago
  • Anonymous
    Anonymous

    the calorie error is most likely because the amount of rump roast is not listed (I would guess 3.5 lbs) is ringing up in ounces--this would seriously impair your calorie count!

    12 months ago
  • Gina
    Gina

    I looked up calories for rump roast On Livestrong site: Rump Roast has 160 calories in a 4oz serving, so then it can go from there with the seasonings etc...

    12 months ago
  • Jennifer
    Jennifer

    Simmer? Mine has low and high. Which one?

    12 months ago
  • Jennifer
    Jennifer

    Never mind. LOL

    12 months ago
  • Anonymous
    Anonymous

    Slice in 8oz fresh musrooms half hour before serving yum

    12 months ago
  • Jennifer
    Jennifer

    Great idea!

    12 months ago
  • Jennifer
    Jennifer

    Mine is slow cooking and smells so good

    12 months ago
  • Nancy
    Nancy

    My meat came out too tough. I used Adolph's before putting in the crock pot. Use a different cut of meat next time? Other ideas?

    12 months ago
  • Michael
    Michael

    These crock pot recipes never suggest you brown the meat before adding to the pot, what do these meals look like when done

    12 months ago
  • Nancy
    Nancy

    The meat came out tough and dry. So browning the meat prior to putting in the crockpot can help prevent this?

    12 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    @Luanne and Anonymous- Please note the disclosure statement located above the nutritional data which states: This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

    12 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    @Lelia- Rebecca and Allison are right that that meat will form it's own juices as it cooks in the crock-pot. If you are concerned about it you could always add 1/4 cup beef broth, water or red wine (as anonymous stated) to help the juices begin to form and to prevent the meat from burning or drying out.

    12 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    @Nancy- Please see my note above regarding adding a liquid to your crock-pot when cooking this. Also make sure that you are cooking this on low for approximately 8 hours. If you have an older model crock-pot, it may tend to cook high and may need to be replaced. To check if your crock-pot is cooking too high use a thermometer to check that the liquid is reaching the proper ‘simmering’ temperature of 209 degrees. And yes, I agree with Michael's tip about pan searing the meat before adding it to the crock-pot. Not only will this give the meat a nice color, it will help seal in the natural juices to help the meat remain tender.

    12 months ago
  • Mandy
    Mandy

    This recipe was so easy that my 10 year old son helped. It was a smash hit with the family!

    11 months ago
  • Barb
    Barb

    I spread a can of chopped green chilis on top of the soup mix. It came out with amazing flavor! perfect for shredded beef for tacos, burritos, or even taco salad.

    11 months ago
  • Anonymous
    Anonymous

    Loved this! Super easy, did add about 1/2 cup water in bottom of crock pot so wouldn't be tough or burnt. Will definitely fit again!

    10 months ago
  • Anonymous
    Anonymous

    This was so easy and turned out great. I used a inexpensive roast and followed the recipe as is. It was very most. Just fell apart. And tons of flavor. It was so easy. I will definitely make this again.

    10 months ago
  • Anonymous
    Anonymous

    Love it. Could add potatoes and bbq sauce too.

    8 months ago
  • Anonymous
    Anonymous

    mac and cheese

    7 months ago
  • Anonymous
    Anonymous

    This works really well, I used garlic salt instead of regular salt, added carrots and celery for flavor and texture. It turned out really good.

    6 months ago
  • Anonymous
    Anonymous

    coleslaw

    about 1 month ago
  • Sheri
    Sheri

    I've used this recipe with Chuck Roast. I add quartered potatoes and carrots along with a little water on top of the onion soup mix. It's always tender and delish!

    7 days ago
  • Jackie
    Jackie

    I use this all the time when I make my roast, except no salt or pepper or additional onions. I also add cream of mushroom and cream of celery for a delicious gravy. If you add carrots and potatoes, then you have an easy and yummy beef stew.

    7 days ago

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