Some days (like yesterday) you need to come home to dinner already done. This pot roast is VERY easy. Throw it all in the slow cooker in the morning and come home to dinner. I will sometimes make a different pot roast that is more complicated (uses red wine and a lot of yummy herbs and veggies), but this one is my family favorite.
I don't put the potatoes in the slow cooker with the meat because I think it makes them soggy, but you can if you want. Go ahead - do it! I will usually make mashed potatoes to go with this, but yesterday I was out of potatoes. Hmmm. Then, I remembered how Mom would sometimes make white rice to go with the gravy. So good.
Slow Cooker Pot Roast
pot roast, use whatever hunk 'o beef that you have. Mine was a 4-5 pound roast
1 Tablespoon vegetable oil
salt and pepper
2 celery stalks, chopped
1 pound carrots (to make it easy, I used a bag of baby carrots)
1 onion, course chopped
1 package dry onion soup mix (like Lipton)
1 cup water
In a hot skillet, add oil. Season meat with salt and pepper and brown in skillet, about 3-4 minutes per side. (this really does make a difference to the finished product) Watch out, this splatters all over, but it's worth it.
Add chopped veggies to the bottom of the slow cooker.
Place meat on top of veggies.
Sprinkle soup mix on top.
Pour water over everything in the slow cooker.
Cover and cook on low for 8-10 hours or on high for 4-5 hours.
To make the gravy:
Remove meat and veggies from the slow cooker. Cover with foil to keep warm.
In a large saucepan, melt 1/2 cup butter. To the butter, add 1/2 cup flour, whisking continuously.
Strain the liquid from the slow cooker into the saucepan, whisking continuously. Cook until thickened.
If you need more, whisk in beef broth.
If the gravy is a little bland, season as you like or add a teaspoon of "Better than Bouillon" beef stock (that's what I do, it's good.)