Wednesday, August 12, 2009

Slow Cooker Roast

Slow Cooker Roast
1 pot roast (approx 3 lbs)
1 small bag baby carrots
1 can of Campbells French Onion Soup
Salt & Pepper

Rub roast with salt & pepper, then put a little bit of oil in a frying pan, and brown all sides of roast. Put roast in crockpot, then place baby carrots around roast and pour can of french onion soup on top of the roast and carrots. (you may need to add a little water depending on the size of your roast, you want to have a little bit of liquid so your carrots will be nice and soft). Put lid on crockpot and let cook on low for 8 hours. (or high for about 5 hours).

After 8 hours you want to check the roast at this point, it should shred easily with a fork and the carrots should be tender.

When your roast is done, put the roast on a plate, put the carrots in a bowl, and cover them with tin foil to keep them warm. Then use the juice that is left in the crockpot to make a gravy.

2 c. Drippings from roast (fluid in crockpot, if you don't have 2 cups, use a little bit of water)
1/2 c. cold water
2 TBSP corn starch

Dissolve corn starch in 1/2 c cold water (it needs to be cold, it will be lumpy if you try to dissolve it in warm water), then put your drippings in a pan and bring to a boil. Add corn starch mixture to boiling fluid and continue boiling until its thick. Salt & Pepper to taste.

This is my favorite Sunday meal and something I came up with that would be easy. I just throw it in in the morning and let it cook all day. It makes a great Sunday dinner.
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