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There's nothing like the smell of a roast cooking all day long. This slow cooker rot roast recipe makes a great gravy and is a very easy way to make a great Sunday meal.
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Ingredients
2 (10.75 ounce) cans condensed cream of mushroom soup
3 tablespoons flour
1 tablespoon seasoned salt
1 package pot roast mix
1 1/4 cups beef broth
1 cup white wine
5 pound pot roast
4 cut celery stalks
4 cut carrots
1 cut onion
12 small red potatoes
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Cooking Directions
Coat meat with flour and seasoned salt mixture. Melt butter in hot skillet. Brown meat on all sides.
In slow cooker, place cream of mushroom soup, beef broth, pot roast seasoning mix, and white wine. Place half of the potatoes, celery, onion and carrots in the liquid at the bottom of the slow cooker. Place roast on top. Scoop up some of the liquid mixture and cover the top of the meat. Then add the remainder of the vegetables to the top and side of the meat.
Cook in slow cooker for 6 or 8 hours (the longer, the better).
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Take 4-5 pound beef. I store in a ventilating container - covered w/ wrap in fridge for 24-72 hours.
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Melt butter in hot skillet
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Add flour, season salt, coated meat to butter
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Brown the meat on all sides
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Including sides as possible
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Add cream of mushroom soup to slow cooker
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Add beef broth, pot roast mix and wine and mix together.
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Place half of the vegetables in the soup mixture.
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Set roast on the bed of vegetables and the soup mixture.
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Cover with the remaining vegetables and cook for 6-8 hours.
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After 8 hours, the liquid has doubled and the meat is done.
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Serve from the crock pot or from a serving dish.
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Serve
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Braised Slow Cooker Pot Roast
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