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Slow Cooker Pot Roast Recipe

   
 

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     Slow Cooker Pot Roast

Slow Cooker Pot Roast

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   15 minutes

Ingredients
Chuck Roast
6 medium red potatoes
2 -3 medium onions
1 can Campbells French Onion Soup
2 tbs flour
1 tbs yellow mustard
1 tbs worcestershire
1 tsp white vinegar
1 tsp sugar
 
1 tbs cornstarch
1 tsp cold water
1 can peas, drained, optional

Instructions
If desired place a Reynolds slow cooker liner in your 6qt crock pot. Place the roast in the pot then pour the soup over it. You can pre-mix the topping paste or just put it together on top of the roast as follows. Squirt the mustard on top of the roast then sprinkle the flour, next the Worcestershire, vinegar and sugar. Use the back of a spoon to mix it all together on top of the roast, this will form a paste. If it drips over the side of the meat it is okay. Cover and cook the roast on low, about 8-10hrs. You can cook faster using the 4-6 hr option.
About three hours until done quarter your onions and peel and halve your potatoes then add them to the slow cooker. You do not want to add the onions and potatoes with the meat at the beginning of the cook time because they will overcook. If desired pour the drained peas over top of the pot roast mixture about 30 minutes before serving, just until they are warm.
Once the potatoes are fork tender use a slotted spoon or tongs to remove the meat, which should be falling apart, potatoes and onions to a platter. Cover with aluminum foil to keep warm. To make your gravy, carefully pour the drippings into a medium sauce pan and bring to a light boil. In a small cup mix about 1 tbs of cornstarch with about 1 tsp of COLD water and pour into the drippings while stirring. Mix the cornstarch immediately before using, do NOT premix it and let it sit. Continue to stir and boil for about a minute or until slightly thickened. If you are uncomfortable using cornstarch follow the directions on the container.
I like to put the roast together the night before I plan to cook it, store it in the fridge and then place the crock in the cooker on the lowest setting before I go to work. Depending upon the time I get home I may turn the slow cooker on the highest setting after I add the peeled potatoes and onions to get the veggies done in time to have supper at a decent hour. If you do this, it should only take about an hour to cook the veggies once added. NOTE that every time you take the lid off of the slow cooker, which lets the heat out, you add on a significant amount of cooking time. ONLY remove the top right before you add the potatoes and onions, resist taking the lid off for any other reason.
Serving Suggestions
Serve with crescent rolls or other bread, snaps are a good side if you do not want to use the peas.


Originally Submitted
8/16/2017





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