GRANDPA'S SLOW COOK POT ROAST (Jason & Sarah)
Yield
4 servingsPrep
20 minCook
20 minReady
60 minIngredients
3 to 4 pounds top round roast or lean chuck
1 can (10 1/2 ounces) condensed French onion soup
8 ounces sliced mushrooms
1 lb baby or sliced carrots
All the potatoes that your pot can hold
1 Onion (quartered or sliced)
2 tablespoons flour
1 can of coke
Salt and pepper, to taste
Ingredients
3 to 4 pounds top round roast or lean chuck
1 can (10 1/2 ounces) condensed French onion soup
8 ounces sliced mushrooms
1 lb baby or sliced carrots
All the potatoes that your pot can hold
1 Onion (quartered or sliced)
2 tablespoons flour
1 can of coke
Salt and pepper, to taste
Directions
Cut the roast into 4 to 6 large chunks. Place in the slow cooker. Add soup and mushrooms. Cover and cook on LOW for 8 to 10 hours, or until very tender. Or, cook on HIGH for 4 to 5 hours. If desired, make a flavorful gravy with the juices. Remove the beef and mushrooms to a platter or bowl with a slotted spoon; keep warm. Transfer juices to a saucepan. Skim excess fat, if desired. Simmer the juices for 5 minutes to reduce slightly.
Mix 2 tablespoons of flour with cold water to make a smooth mixture; stir into the juices. Continue cooking until thickened and bubbly. Taste and add salt and pepper, as needed. Serve the gravy with the sliced or shredded beef and mushrooms.