Pot Roast - CrockPot
- 1 pound beef chuck roast, trimmed
- 1 each onion soup mix package
- 2 1/2 cups water
- 1 each onions sliced
- 1 each carrots cut into 3 pieces
- 2 each celery chopped
- 1 each garlic clove
- 2 each potatoes red
- Brown the meat and the vegetables, for the gravy to have more flavor, although it's not necessary.
- Place the meat into the crockpot, then the vegetables; sprinkle on the onion soup mix and pour water over the top.
- Cover and cook on Low for 8 to 10 hours or until meat is tender.
- Once the meat is done, if you want to thicken the gravy, remove the meat and vegetables from the pot and place them on a serving platter.
- Mix together 2 tablespoons flour and 2 to 3 tablespoons water to make a paste; whisk the paste into the hot liquid until thickened.
- You may want to put the temperature on High when you make the gravy.
- Freeze the leftovers or make other dishes with it (burritos, noodle casseroles, enchiladas, etc).
chuck roast, onion soup, water, onions, carrots, celery, garlic, potatoes red
Taken from recipeland.com/recipe/v/pot-roast-crockpot-2333 (may not work)