This incredibly delicious beef pot roast will quickly become your favorite family sunday dinner because it’s so easy to prepare and so amazingly delicious! Seasoning and searing the meat before adding it to the slow cooker, along with including the browned bits stuck to the bottom of the pan into the gravy mixture really sets this recipe apart from the rest!
- 1 lb. carrots, peeled
- 1 can cream of mushroom soup
- 1 packet of dry onion soup mix
- 2 tablespoons cornstarch
- 1 cup water
- salt and pepper
- 1 tablespoon butter
- 1 cup sliced white mushrooms
- 1 tbsp vegetable oil
- 1 (4 to 6 pound) beef roast
- Place peeled carrots into the bottom of a slow cooker. In a medium size mixing bowl, whisk cream of mushroom soup, onion soup mix packet, corn starch with 3/4 cup cold water. Set aside.
- In a small bowl, mix 1 and 1/2 tablespoons salt and two teaspoons of pepper and set aside. In a 12 inch (preferably cast iron or stainless steel) skillet set over medium heat, add the butter and mushrooms. Cook until browned and soft, keeping the mushrooms in a single layer as much as possible. Pour out the cooked mushrooms into the soup mixture. Now return the skillet to the stovetop over medium-high heat.
- Pat roast dry with paper towels. Rub in the vegetable oil, then salt and pepper into all sides of the roast. Place roast in the hot skillet and sear all sides and ends to a deep golden brown color, about 2 minutes per side.
- Place roast into slow cooker over the carrots. Add 1/4 cup water into the skillet and scrape all the browned bits off the bottom. Pour the contents of the skillet over the roast, then pour the soup and mushroom mixture over the top as well. Place the lid on and set your slow cooker to low, 8 to 10 hours.
- When slow cooker is done, remove the roast and tent with foil to rest for about 15 minutes. Pour the gravy out of the bottom into a serving dish. Slice the carrots and roast to serve, passing the gravy around to pour over.
- Category: Dinner
- Cuisine: American