Author: Canadian Living

Very simple and very delicious

  • Portion size 5 servings
  • Credits : Sandra Schairer

Ingredients

  • 4 lbs roast of beef
  • 5 medium potatoes peeled
  • 5 medium carrots peeled
  • 5 medium onions
  • 1 can drained sliced mushroom
  • 1 envelope onion soup mix
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon celery salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon dried parsley
  • 1 cup hot water
  • 2 tablespoons cornstarch

Method

Place potatoes, carrots, onions and mushrooms into the bottom of a slow cooker, ensuring an even distribution throughout the bottom. Place roast directly on top of the vegetables. Place onion soup mix into hot water. Add worcestershire sauce. Stir. Pour evenly over roast and vegetables. Mix all the seasonings together in a bowl and sprinkle over roast and vegetables. Cover. If roast is frozen, turn slow cooker on high for the first hour then reduce heat to low for the next 6-7 hours. Remove roast and vegetables leaving mushroom slices in the beef stock. Pour stock liquid into a stove top pot and bring to a boil. Add salt, pepper and parsley to taste. Meanwhile, mix corn starch with enough cold water to mix well. Add to boiling beef stock, stirring constantly until thicken. Serve gravy with roast. Enjoy
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Food

Slow Cooker Pot Roast with Vegetables

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