Crockpot Pot Roast
- 4-5 pound chuck or shoulder beef roast
- 1 onion, diced
- 2 envelopes dry onion soup mix
- 1 can cream of mushroom soup
If you want to make this even more yummy, add some carrots and small potatoes to the crockpot. If your veggies are baby sized, add them about halfway through the cooking process. Pull them out before making the gravy.
Before searing the roast, trim off some of the extra exterior fat pat it dry with a paper towel. Heat a tablespoon of oil in a large skillet over medium-high heat. The pan is hot enough when you just start to see a little smoke. Carefully place the dry meat in the pan and let it sit undisturbed for about two minute on each side. Remove the meat from the pan and place it in the crockpot.
Pour the dry onion soup mix, the undiluted condensed soup, and the diced onions over and around the meat. Place the lid on the crockpot and let cook for 7-8 hours on high or 12 hours on low.
15 minutes before you are ready to eat, remove the roast and place on a platter and tent loosely with aluminum foil to rest. At the end of the rest period, the meat should be very tender and juicy. When you are ready to serve, use a carving knife to slice off servings or use two forks to pull the meat apart.
While the meat is resting, spoon off and discard any standing pools of fat from the gravy remaining in the crockpot. There will probably be small bits of meat and onion visible in the gravy. If the gravy is too thick, add some hot water. If it is too thin, drizzle in a thickening agent, such as a half cup of water mixed with four tablespoons of flour, then stir constantly while the gravy returns to a boil and thicken up. If you want a lump-free gravy, use an immersion blender to homogenize the gravy. Ladle into a gravy boat and serve with the roast. Serves 8 to 10.