Thursday, January 17, 2013


3 Pounds beef chuck roast or rump roast (coated* and browned)
3-4 Whole Large Potatoes, cut into large chucks (peeled if white - no need to peel if red)
1 Pound Baby Carrots
1 Can Cream of Mushroom Soup
1/2 Cup Water
1 Package Brown Gravy Mix
1/2 Cup flour
1 Tablespoons Garlic Powder
1 Tablespoons Onion Powder
salt and pepper to taste
Olive or Veg oil

  1. Mix flour, garlic/onion powder, salt and pepper in a large bowl.  Roll roast around in bowl to completely coat.  Get oil hot in a pan and brown roast on all 4 sides - about a minute or so each side.

    Place veggies in the bottom of the slow cooker and place the roast on top.

    Mix ½ cup water with ½ of the can of cream of mushroom soup (save the remaining soup for gravy) and pour over the top of roast.

    Cover and cook on LOW for 8 hours or on HIGH for 5-6 hours.

    When done cooking, place roast in a baking dish and surround with veggies.

    Add ½ can of cream of mushroom soup and the prepared brown gravy to the juices that are left in the bottom of the slow-cooker.  Stir until smooth and serve the gravy over roast and veggies!

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