1
Tbsp. oil
3-
to 3-1/2 lb. boneless beef pot roast
4
carrots, sliced
4
medium all-purpose potatoes, cut into 1-inch pieces
2
envelopes onion soup mix
¾
cup water
In large skillet, heat oil and brown roast.
 |
| If you want you can rub the roast all over with salt and seasoning before you brown it. I just put mine right in the oil and sear it on all sides. |
In slow cooker, arrange vegetables; top with roast.
Combine soup mix with water and add to slow cooker.
 |
| Here comes the seasoning! |
Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours.
 |
| All done! |
Remove roast and
vegetables.
To thicken gravy, stir in ¼ cup water blended with 2
tablespoons all-purpose flour. Cook on HIGH until thickened.
 |
| Served with some excellent French Lick white table wine. |
My Rating: 4/5 "Very nice! I'm not really a meat-and-potatoes kind of person, but all of these things combined with the onion soup mix is really delicious. The meat didn't come out as tender as I hoped, but it was still juicy and had a great flavor. (It was less juicy as leftovers, though - this is one you'll want to eat most of while it's fresh.) All in all we called this a win."
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