Pot Roast - CrockPot
A succulent pot roast that is simmered to perfection with the help of your old friend, the crockpot.
Yield
2 servingsPrep
30 minCook
8 hrsReady
8 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef
chuck roast, trimmed |
|
| 1 | each |
onion soup mix
package |
*
|
| 2 ½ | cups |
water
|
|
| 1 | each |
onions
sliced |
|
| 1 | each |
carrots
cut into 3 pieces |
|
| 2 | each |
celery
chopped |
|
| 1 | each |
garlic
clove |
|
| 2 | each |
potatoes
red |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef
chuck roast, trimmed |
|
| 1 | each |
onion soup mix
package |
*
|
| 591 | ml |
water
|
|
| 1 | each |
onions
sliced |
|
| 1 | each |
carrots
cut into 3 pieces |
|
| 2 | each |
celery
chopped |
|
| 1 | each |
garlic
clove |
|
| 2 | each |
potatoes
red |
|
Directions
Brown the meat and the vegetables, for the gravy to have more flavor, although it's not necessary. Place the meat into the crockpot, then the vegetables; sprinkle on the onion soup mix and pour water over the top. Cover and cook on Low for 8 to 10 hours or until meat is tender.
Once the meat is done, if you want to thicken the gravy, remove the meat and vegetables from the pot and place them on a serving platter. Mix together 2 tablespoons flour and 2 to 3 tablespoons water to make a paste; whisk the paste into the hot liquid until thickened. You may want to put the temperature on High when you make the gravy.
Freeze the leftovers or make other dishes with it (burritos, noodle casseroles, enchiladas, etc).
