Pot Roast with Gravy Recipe
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Ingredients: |
Ingredients: 3 lb. Chuck Roast
2 10oz. cans cream of mushroom soup
1 c water
1 package onion soup mix
2 tbsp worcestershire sauce
2 stalks celery - chopped
1 lb red potatoes - cubed
1 onion - diced
1 lb baby carrots
1 bay leaf
1c all purpose flower
3 tbsp canola oil
1 tsp salt
1 tsp pepper
1 tbsp corn starch
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Directions: |
Directions:1. In large bowl combine flour, salt, and pepper. Dredge roast in flour mixture.
2. Heat oil over med/high heat in large skillet. Sear roast on all sides.
3. Place veggies and bay leaf in the bottom of large crock pot and place browned roast on top. Pour cream of mushroom soup, dry soup packet, worcestershire sauce and water over roast. Cook on high for 4-5 hours or low for 7-8 hours.
4. Remove roast and veggies (discard bay leaf) from crock pot and retain gravy to serve over dish. To thicken gravy add 1 tbsp corn starch (mix with a little gravy in a bowl to thin prior to adding) and boil for 2 minutes. |
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Personal
Notes: This serves 6 people and only takes about 30 minutes to prepare.
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