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Fall. It’s beautiful, it’s anticipated, and it’s BUSY.
That’s exactly why we need recipes like this easy pot roast dinner. Our family and church calendars are always packed from October-December. This year, just for fun, we decided to add another HUGE time commitment and signed Henry up for fall ball.
It’s our first experience with Little League, and I feel like our calendar suddenly exploded, along with our wallets. But he’s just so cute!
On game day (which is almost every Tuesday and Thursday for the next 8 weeks) it’s nearly impossible to get dinner done before it’s time to leave.
My new Crock-pot (it’s so SHINY!) has been a life-saver for sure. Campbell’s Slow Cooker Sauces make it so easy to create an entire meal with very few ingredients. I think I took maybe five minutes preparing for dinner!
Are you ready for this? It’s easy as 1, 2, 3!
Easy Pot Roast Dinner
- Add meat to the crock. (I used a 3 pound chuck roast)
- Place vegetables around the meal. (Root vegetables work best for slow cooking-I used potatoes and carrots)
- Pour Campbell’s Slow Cooker Sauce over the meat and vegetables. (Tavern Style Pot Roast)
Heat on low for 7-8 hours and you’ve got a complete meal ready to go! I served ours with salad and dinner rolls. I even had time to make Berry Cheesecake Fluff for dessert!
This post was originally sponsored by Campbells.