Beef Pot Roast (Slow Cooker)

By McLean

Ingredients

• OR:
• 1 tablespoon oil
• 3 to 3 1/2 lb. boneless beef pot roast (rump, chuck or round)
• 4 carrots, sliced
• 1 onion (cut into wedges)
• 1 garlic clove, minced
• 6 medium potatoes cut into 1-inch pieces
• 1 stalk celery, cut into 1-inch pieces (optional)
• 2 envelopes Lipton onion soup mix
• 3/4 cup water
• 6 tablespoons brown sugar
• 2 cups ketchup
• 2 cups beef broth (in place of soup mix) optional
• Ranch dressing mix (optional)
• Italian Dressing mix (optional)
• 1 4 to 5 lb. roast, any kind
• 1 package Lipton Onion soup mix
• 1 package Good Season's Italian Dressing mix
• 1 package ranch dressing mix
• 1 cup water
• OR:
• 1 envelope onion soup mix
• 1 envelope brown gravy mix
• 1 individual size serving apple sauce
• 2 cups beef broth
• carrots, potatoes, onion, celery

Details

Servings 8
Preparation time 15mins
Cooking time 23mins

Preparation

Step 1

In large non-stick skillet, heat oil over medium-high heat and brown roast.

In slow cooker, arrange carrots, onion and potatoes; top with roast; set aside.

In glass measuring cup, combine soup mix with water. Add to skillet scrapping up any brown bits from bottom of the pan. Add garlic, brown sugar and ketchup with other seasonings, if desired, and stir. Add soup mixture to slow cooker. Cook covered on LOW 8 to 10 hours or HIGH for 4 to 6 hours. Remove roast and vegetables to serving platter.

Taste and adjust seasoning before serving.

Thicken gravy, if desired, by combining 1/4 cup water with 2 tablespoons flour. Cook on high 15 minutes or until thickened.