{"id":475,"date":"2014-07-28T18:02:47","date_gmt":"2014-07-28T22:02:47","guid":{"rendered":"http:\/\/recipes.atomicpenguin.net\/?p=475"},"modified":"2014-07-28T18:02:47","modified_gmt":"2014-07-28T22:02:47","slug":"slow-cooker-pot-roast","status":"publish","type":"post","link":"https:\/\/recipes.atomicpenguin.net\/?p=475","title":{"rendered":"Slow Cooker Pot Roast"},"content":{"rendered":"<div>\n<ul>\n<li>1 Reynolds\u00ae Slow Cooker Liner<\/li>\n<li>1\/4 cup water<\/li>\n<li>4 medium red potatoes, cut in quarters<\/li>\n<li>1 medium onion, cut in quarters<\/li>\n<li>1 package (16 oz.) peeled baby carrots<\/li>\n<li>1 envelope (1 oz.) onion soup mix, divided<\/li>\n<li>1\/4 teaspoon each salt, pepper and dried thyme leaves<\/li>\n<li>2 1\/2 to 3 pound boneless beef chuck pot roast<\/li>\n<\/ul>\n<\/div>\n<p>OPEN slow cooker liner and place it inside a 5- to 6 1\/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.<\/p>\n<p>PLACE water and three-fourths of the vegetables in the lined-slow cooker. Reserve 1 tablespoon 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 roast on top of vegetables. Place remaining vegetables around pot roast; sprinkle vegetables with remaining onion soup mix. Place lid on slow cooker.<\/p>\n<p>COOK on LOW for 8 to 9 hours OR on HIGH for 5 to 6 hours, until pot roast is tender.<\/p>\n<p>CAREFULLY remove lid to allow steam to escape. Serve food directly from slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.<\/p>\n<p>REYNOLDS KITCHENS TIP:If you like, substitute four peeled white potatoes for red potatoes and substitute four whole carrots, peeled and cut in 2 inch pieces for peeled baby carrots.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 Reynolds\u00ae 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 teaspoon each salt, pepper and dried thyme leaves 2 1\/2 to 3 pound boneless beef chuck pot roast [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,4],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts\/475"}],"collection":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=475"}],"version-history":[{"count":2,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts\/475\/revisions"}],"predecessor-version":[{"id":477,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts\/475\/revisions\/477"}],"wp:attachment":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=475"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=475"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=475"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}