Tonight’s dinner: slow cooker pot roast.
2.5lb boneless bottom round roast
3lb little potatoes
1lb baby carrots
1lb celery sticks, cut into thirds
1 pkg McCormick pot roast seasoning
1 can beef broth
In the slow cooker on high at 7am, I’ll turn it to low around noon, and dinner will be whenever our company gets here, probably around 5.
I’ll scoop out most of the liquid and make a gravy out of it by making a roux from butter and flour, then stir-adding the liquid slowly until it’s all incorporated. Let it simmer a few minutes, voila! u/cheesemakingmom’s not-really gravy.
Note: no mushrooms because our guest isn’t fond of them; no onions because my spouse doesn’t like them.
by CheeseMakingMom
5 Comments
I typically only use half a cup of beef broth. I’ll also add a full package of French onion soup mix along with the McCormicks pack. I also sear the outside first before putting it in a crock pot. I can’t wait to see your finished result.
damn,I thought it was common to cut the food into BITE size pieces. That’s a BIG BITE!
Potatoes, potatoes, potatoes!
Okay, dumb question. When I put veggies in with it and let it cook for 8-12 hrs the veggies end up dried out unless they are in the juice… at which point this end up mushy. Other than stirring it what can I do to prevent this from happening?
I literally just came to this thread to look up pot roast recipes and here you are. Spooky. But it looks yummy.