Crockpot Pot Roast
INGREDIENTS
- boneless beef roast (2-4 lbs)
- 1 teaspoon olive oil*
- 1 can condensed cream of mushroom soup
- 1 cup water
- 1 packet Au Jus gravy mix
- 6-10 potatoes quartered
- 1-3 onion, quartered
- 15-20 baby carrots
- 2 cloves garlic, minced
- salt and pepper to taste
DIRECTIONS
- In a large skillet over medium-high heat, brown the roast in the oil until all sides are well browned. Season with salt and pepper to taste and set aside.
- Mix soup, water and gravy mix in a bowl.
- Place the potatoes, onions, carrots, and garlic in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup mixture over the roast and the vegetables.
- Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once. Or cook on high 4 hours. The slower and longer you can let it cook, the better.
- Put gravy in a gravy boat. Place roast and veggies on a platter. Enjoy.
*Olive oil note: When using olive oil in foods, use extra-virgin oils for salads, for drizzling over fresh breads, or for brushing over cooked vegetables. It loses its flavor when heated. When cooking, use the cheaper plain olive oil.
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March 19th, 2008 at 4:13 am
Wow, that looks like a goog meal for Shabbat dinner! I’ll have to try this recipe!
Jenny M’s last blog post..Frugal Friday Ideas
March 21st, 2008 at 10:20 am