Slow Cooker Pot Roast with Vegetables

By Sandra Schairer

Reader recipeNOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

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Slow Cooker Pot Roast with VegetablesVery simple and very delicious6 user reviews.
Slow Cooker Pot Roast with Vegetables

This recipe makes 5 servings

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  • Preparation time: 30 minutes
  • Cook time : 6-8 hours
  • Total time : PT30M

Very simple and very delicious

Ingredients

  • 4 lbs roast of beef 4 lbs roast of beef
  • 5 medium potatoes , peeled5 medium potatoes, peeled
  • 5 medium carrots , peeled5 medium carrots, peeled
  • 5 medium cooking onions 5 medium cooking onions
  • 1 can drained sliced mushrooms 1 can drained sliced mushrooms
  • 1 envelope onion soup mix 1 envelope onion soup mix
  • 1/2 tsp dried thyme 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary 1/2 tsp dried rosemary
  • 1/4 tsp pepper 1/4 tsp pepper
  • 1/2 tsp dried chives 1/2 tsp dried chives
  • 1/2 tsp garlic powder 1/2 tsp garlic powder
  • 1/4 tsp celery salt 1/4 tsp celery salt
  • 1/2 tsp Worcestershire sauce 1/2 tsp Worcestershire sauce
  • 1/4 tsp dried parsley 1/4 tsp dried parsley
  • 1 cup hot water 1 cup hot water
  • 2 tbsp cornstarch 2 tbsp cornstarch

Preparation

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

Source : Sandra Schairer

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