Recipe by MierGen
"A wonderful roast beef slow cooker recipe that makes it own delicious gravy while the beef and veggies are cooking. Try also with dry onion-and-mushroom soup mix in place of the onion for added flavor. Feel free to change the vegetables to make the dish to the liking of you and your family. You can add sliced mushrooms, sliced sweet onion or pearl onions, whatever strikes your fancy. I found a good ratio is 3 cubed potatoes and about 2 handfuls of additional vegetables."
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1 (2 pound)
boneless beef chuck roast
potatoes, peeled and cut into 1-inch cubes
1 1/2 cups
green beans, sliced diagonally (also known as "Frenched")
1 (10.75 ounce) can
cream of mushroom soup
1 (1 ounce) package
dry onion soup mix
Solid 4 star recipe. The water amount wasn't specified so I used an entire can. I had to compensate with the liquid after cooking. I didn't use the entire contents of the onion soup mix....nearly 3/4. The cooking time is WAY OFF. I put my roast into the crockpot at 10am on low. I pulled it out at 3 and it was nicely cooked. Anything more would have been overcooked and dry. I pulled all of the moisture out, made a roux, and thickened the sauce to a more gravy like consistency. I also added spices before I seared my meat and 3 celery ribs, just because they were sad and begging to be used. I absolutely had NO complaints on the pot roast but I admit to doing some serious off recipe (not ingredient) additions. I made a side of sauteed mushrooms with red wine and pear balsamic vinegar which was a HUGE hit to accompany the pot roast.
Only thing is that it needs more salt
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Roast
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 299
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