(I made this Slow Cooker Pot Roast for dinner, and my family loved it. It did make a lot so we had leftovers and my husband used them to make a stew which turned out amazing! So if you can’t eat it all in one night, you can use the leftovers to make another meal, without “eating” the same thing again! 🙂
You can customize this in so many ways. In the pot with the roast you can cook potatoes and carrots, onions, celery, garlic and other vegetables that you like. I also like to add a dry onion soup mix to the top for some really great flavors!
SLOW COOKER POT ROAST
Prep Time: 15 minutes
Cook Time 4-9 Hours
Makes 6 Servings
Ingredients for roast:
- 3 lb. Chuck Roast
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 onions, cut into chunks
- 6 carrots, cut into chunks (I used about 20 mini carrots, cut in half)
- 2-3 large (4-6 small) potatoes, peeled and cut into chunks
- 3 ribs celery, cut into chunks
- 1 wedge of cabbage (optional)
- 1 packet of dry onion soup mix
- 5 cups of water
- Mrs. Dash Seasoning
Ingredients for Gravy:
- 3 cups of broth (use the liquid in the slow cooker after cooking)
- 6 tablespoons of butter
- 4 tablespoons of flour
- 2 tablespoon of dried, minced onion
Directions:
– Sprinkle the roast with the salt and pepper
– Place the onions, carrots, potatoes, and celery in a slow cooker and top with the roast
– Add the water, and sprinkle top with Mrs. Dash seasoning
– Cover and cook on low for 8-9 hours or on high for 4-5 hours (I recommend turning it over halfway through)
– When the roast is done, remove the roast to a platter (or large plate) and cover to keep warm (don’t remove the broth or vegetables here)
– Increase the heat to high (if not already) and add the cabbage to the slow cooker
– Cook, covered, for 20 minutes or until the cabbage is tender.
– (save 3 cups of broth for the gravy) Strain broth off vegetables and arrange around the pot roast
– Spoon the gravy over the top or reserve to serve on the side
Gravy:
– Place 3 cups of the broth in a heat proof measuring cup
– In a saucepan, melt the butter over med/low heat
– Stir in the dried onion and the flour
– Cook until bubbly and then stir in the broth
– Cook over low heat until thickened.
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