Beef Pot Roast
A pot roast for Sunday dinner is always a good hearty choice cooked in the slow cooker. However, it’s a good selection for a night meal with just bread and a glass of tea added for a complete meal.
Slow Cooker Pot Roast
2 to 2.5 lb. boneless beef chuck roast
1/4 cup of all-purpose flour
1 onion, sliced
4 to 5 carrots, peeled and cut into smaller pieces
3 to 4 celery stalks, cut into 2″ pieces
1 – 1-oz. packet of beef gravy mix
1 – 1-oz. packet of ranch dressing
1 – 1-oz. packet of Italian dressing mix
1/2 cup water
Add salt and pepper.
1. Dry off the chuck roast. Salt and pepper each side.
2. Roll the roast on a bed of flour. Coat all sides. Then place the roast on top of a bed of onions in a 6-quart slow cooker.
3. Whisk together seasoning packets in water until blended. Then pour mixture around the roast. Add carrots and celery.
4. Cover and cook on low for 8 hours.
Then you can use the drippings to make gravy. Strain out the vegetables and pour the liquid from the roast into a pan over medium heat. In a small bowl, whisk 2 tablespoons of cornstarch with 1/4 cup of warm water until it is smooth. Pour the cornstarch into the saucepan with the drippings, whisking constantly until the gravy has thickened.