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Simple and Perfect Pot Roast with Vegetables & Gravy Recipe

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This recipe for Simple and Perfect Pot Roast with Vegetables & Gravy is from My Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 lb beef pot roast of your choice (I prefer chuck roast and had to use 2 - 2lb roasts as the grocer didn't have anything bigger
10.5 oz. can Cream of Mushroom Soup
10.5 oz. can Cream of Celery Soup
One package dry onion soup mix
2 - tablespoons olive or vegetable oil (to sear the meat)
pepper (no need to add salt as plenty of salt from the soup mix
carrots & potatoes
Directions:
Directions:
1. In a large pot, heat the oil over medium high heat.
2. Add the roast (s) and sear on all sides.
3. Add the seared roast to the slow cooker.
4. I like to add a 1/3 cup white wine to the pot that the roast was seared in and stir up the brown bits. I then pour it over the roast.
5. Over the roast, sprinkle the onion soup mix, and add both cans of soup.
6. Turn slow cooker on low, cook for 7 hours.
7. 2 hours before, par boil the vegetables - I had a mix of celery, carrots and potatoes. Use whatever vegetables you have on hand. Boil for about 10 minutes, then add to the slow cooker and cook for remaining 2 hours till tender.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
In past slow cooker meals, I always added the vegetables in with the roast. Unfortunately, the vegetables get kind of mushy having cooked for 7-8 hours.
I now add them during the last few hours of cooking.

 

 

 

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