Wednesday, February 23, 2011

Slow Cooker Pot Roast

Perfect meal for a cold day. Easy meal for a busy-busy day. Low-cost meal when roast and/or veggies are on sale. All around - a classic, delicious, perfect meal. Enjoy! :)

Slow Cooker Pot Roast
8 servings
Prep time: 10 minutes
Cook time: 8 hours (at least)

1 Tbsp oil (or spray with nonstick cooking spray)
3 - 3 1/2 lb boneless beef pot roast - rump, chuck or round
4 carrots, sliced (or a 1 lb pkg baby carrots)
4 medium potatoes (about 2 lbs), cut into 1-inch pieces
2 envelopes onion soup mix
3/4 cup water (I prefer to use beef broth. I pour the extra from the can into the bottom of the crock pot)

If making gravy from crock pot juices/liquid:
1/4 cup water
2 Tbsp all-purpose flour

  1. In a large nonstick skillet, heat oil over medium-high heat (or spray with nonstick cooking spray). Brown roast on all sides.
  2. In slow cooker, place carrots & potatoes. Top with browned roast. Set aside.
  3. In glass measuring cup, combine onion soup mix and water. Add to skillet, scraping up any browned bits from the bottom of pan. The mixture will thicken & bubble.
  4. Pour soup mixture into slow cooker, over the roast.
  5. Cook covered on LOW 8-10 hours or HIGH 4-6 hours.
  6. Remove roast & vegetables; place on serving platter. Trim roast into serving-size pieces, if desired.
  7. To make gravy: Pour liquid/juices from the slow cooker into a medium saucepan. Turn heat to medium-high.
  8. In a separate bowl, thoroughly combine 1/4 cup water and 2 Tbsp all-purpose flour. Add to liquid in saucepan.
  9. Whisk flour/water mixture & liquid/juices until combined. Continue whisking & bring to a slow boil. Heat until thickened, about 5 minutes.
  10. Pour gravy through seive (if desired) into serving dish.

We like to serve this with fresh breadsticks. Hope you enjoy it!


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Travel Links said...

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