Slow Cooker Jack Daniel’s Pot Roast Recipe

What a wonderful time to finally serve one of my all-time favorite slow cooker recipes from The Magical Slow Cooker on YouTube! This Jack Daniel’s pot roast is everything you want in your slow-cooked dish – tender meat, soft veggies, and flavorful gravy you wouldn’t be able to resist. Whenever I make this, my family can already tell that fall is finally here. You have to try this recipe today, especially if you love your dishes with a twist! Watch the video below to learn the step by step instructions.

Ingredients:

• 2 1/4 lb beef rump roast
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 1 cup Jack Daniel’s whiskey
• 1 lb petite baby gold potatoes
• 1 lb baby carrots
• 1 cup yellow onion, sliced
• 8 oz mushrooms, sliced
• 2 packets of beefy onion Lipton soup mix
• 22.6 oz cream of mushroom

Directions:

Step 1

To start, season the beef roast with 1/2 tsp salt, 1/2 tsp ground black pepper, and 1/2 tsp garlic powder. Rub the seasonings on all sides, then place it in the slow cooker. Next, add the potatoes, baby carrots, sliced onions, sliced mushrooms, 1 cup of Jack Daniel’s whiskey, 2 packets of beefy onion soup, and cream of mushroom soup.

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Step 2

Spread the cream of mushroom over the top, then put on the lid of the slow cooker. Set it on low and cook for eight to nine hours, or high for five to six hours. Once the meat is soft and tender, remove it and allow it to rest before shredding. Remove the veggies with a slotted spoon, then whisk the sauce together to make the gravy. Once everything is done, put them all back into the slow cooker or you can plate it with the gravy on the side. Serve and enjoy!

Slow Cooker Jack Daniel’s Pot Roast Recipe