"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Simple and Perfect Pot Roast with Vegetables & Gravy Recipe

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This recipe for Simple and Perfect Pot Roast with Vegetables & Gravy, by , is from My Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nina Martin

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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