Slow Cooker Pot Roast
Yummy! Writing this down before I forget, I usually use a can of mushroom soup and red wine but didn't have that in the pantry. You can cook this in the oven (reduce cook time with higher temp) but absolutely wonderful in slow cooker too.
- Pot Roast
- Lipton Onion Soup Mix (1 packet)
- Carrots (Get the largest, fat carrots you can find - Organic are usually best) - at least 1 -2 lb
- 1 Large Yellow Onion
- 6 cloves of Garlic (peeled and whole)
- Salt and Pepper
- Veg oil (1T)
Salt and Pepper the meat on both sides. Brown the pot roast with Oil (very hot pan, about 4 minutes on each side)
While meat is browning, slice onion (peel, cut in half and then slice)
Cut carrots (I love carrots so I use a LOT of them, the whole bag. Peel and cut into large coins, thicker is better so they don't get mushy 1/4 to 1/3 inches good if they are fat carrots but make them larger if the carrots are thinner).
Place Onions and carrots in bottom of Slow Cooker.
Place meat on top of vegetables. place whole garlic cloves over meat
Put approximately 2 cups of water in pan, bring to boil and scrap the bottom of pan. Stir in soup mix and pour over meat and vegetables.
Cover and cook for approximately 6 hours on HIGH, until meat is fork tender.
If you'd like to thicken the broth, remove meat and vegs, put broth in pan. Whisk in 1T of flour mixed with 1C water, bring to boil and stir until thickened. (I don't do that and love the broth thin but some people prefer more of a gravy.)