Slow Cooker Pot Roast with Veggies
Ingredients for Pot Roast:
1 boneless beef pot roast (about 2 lbs, trimmed of fat)
1 cup Beef Broth
1 Tablespoon Dijon mustard
4 cloves of finely chopped garlic
1/2 teaspoon parsely
1 large yellow onion, largely sliced
1 bag baby carrots
6 small Yukon Gold potatoes (about a pound), cut into cubes
1 Lipton Onion Soup Seasoning Packet
Place wedges of sliced yellow onion onto bottom of slow cooker.
Place boneless beef pot roast on top of onions.
In small bowl, mix together broth, mustard, parsely and garlic.
Pour over beef pot roast
Place carrots and potatoes in slow cooker.
Sprinkle onion soup seasoning packet over beef, carrots and potatoes.
Cook on low setting for 8 hours.
Directions for brown gravy:
Remove beef and vegetables from slow cooker and place in platter.
Put in oven covered with foil to keep warm (on low about 170 degrees).
Strain any fat from liquid in slow cooker.
Pour liquid into 1 quart saucepan.
Heat to boiling over high heat.
Reduce for about 5 minutes.
Pour into gravy boat or serving bowl.
Whisk in a pinch of flour and stir until thickened.
Serve brown gravy with beef and vegetables.
Rating: We LOVED this recipe! I loved how I just threw everything in the slow cooker
and then it was ready and waiting for us when we got home from work.
This was a 10 out of a 10! My husband said he was thinking about it all day
and when we had it for dinner, he said it did not dissapoint!
Winner Winner Pot Roast dinner!!