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| Classic Pot Roast |
Who doesn’t love pot roast? An American favorite!
How easy can this get? Mix a few ingredients, pop it in the slow cooker and dinner is ready about 8 hours later!
What I generally do when I make a pot roast is do it the day before, then refrigerate. Not only does pot roast (or any stew) taste better the next day, this also give you a chance to skim any congealed fat off the liquid before you make the gravy.
Now, speaking of gravy, even though gravy mix is used in this recipe, it’s more of a condiment than an ingredient that miraculously makes a gravy. You’ll have to thicken this juice if you want a more substantial gravy. General rule of thumb is 2 tbs of either cornstarch or flour mixed in 1/4 cup of water per cup of juice to produce a “medium” gravy.
You can add any veggies you want into this mix–potatoes, carrots, celery, etc. I just choose to make mine plain–just in case I want to freeze. I serve with mashed potatoes, but many folks serve with potato pancakes (my mom did).
Enjoy!
Classic Pot Roast
Ingredients
- 4 lb beef roast like bottom round, rump or your choice
- 10.5 oz condensed cream of mushroom soup
- 2 tbsp brown gravy mix 0.87 oz brown gravy mix packet
- 1 tbsp instant onion
- 1 cup sliced mushrooms optional
- 2 beef stock cubes
- 2 cloves garlic crushed
- 1 cup water
- 1 bay leaf optional
Instructions
- Mix all ingredients, except beef roast in a small bowl. Set aside.
- Place beef roast in the crock of a 5-6 qt slow cooker. Pour soup mixture over roast.
- Cover and cook on LOW 6-10 hours. Gravy may be thickened with flour/water or cornstarch/water if desired.
Nutrition
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| Classic Pot Roast |
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| Classic Pot Roast |
Sharon Lurie says
You mentioned thickening the gravy. If I wanted to do so, when would I add the water and cornstarch and/or flour and how much of each would I use?
I am new to slow cooking.
Judith Hanneman says
Hi Sharon–the usual amounts are 2tbs cornstarch/flour + 1/2 cup water for every 1 cup of juice to be thickened, but an old slow-cooker trick is to use 2 tbs instant (Minute) tapioca for each 1 cup of liquid in the recipe. If you use the tapioca, make sure to stir it a couple of times in the first 2 hrs of cooking so the tapioca doesn't clump up. If you want to use the flour/cornstarch way, do that at the very end of cooking. On that note, I find Wondra instant flour to be an excellent way to thicken gravies–just shake it in, while stirring and when it's as thick as you want it, that's it!
Judith Hanneman says
With the tapioca, you put that in at the beginning!