Recipe by duckit
This would be excellent for a working family. You can add potatoes and carrots. When you get home your meal is done and all you have to do is thicken the juices and your meal is finished
Top Review by Belinda in Austin, TX
I was going to submit this recipe, myself, cause I make it all the time; but, since I see you've already done so, I'll tell about the additions I make...I put about 2 pounds of the really small new potatoes (washed, unpeeled), 1 pound of baby carrots, and 1 onion, wedged, in the bottom of the Crock Pot, before adding the roast. I only add about 1/2 cup water (as per suggestions in my Crock Pot manual), and I don't salt it, right away (because I feel that the onion soup mix is already pretty salty). In the last 1/2 hour of cooking, I mix about 2 T cornstartch with a little water (maybe 1 T), and stir that in to the broth, and let the gravy cook, on high, until thickened. This is ALWAYS a perfect pot roast (no matter what kind of roast you use)! Thanks for posting!
- 1360.77-1814.36 g beef roast (or for that matter Pork roast)
- 56.69 g envelope onion soup mix
- salt and pepper
- 473.18 ml water