Easy Crock Pot Dinner

Submitted by BeachGirl

"Nothing can be easier than this scrumptious dinner! It cooks unattended until the last 5 minutes of cooking. Add a salad or green vegetable for a complete meal. This recipe will work for any size roast (beef or venison), just cook larger ones a little longer and smaller ones a little less."

 

• Ready In: 21mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 1⁄2 lbs boneless beef roast (chuck, shoulder, arm, trimmed of fat)
• 1 (1 1/4 ounce) envelope Lipton Onion Soup Mix or (1 1/4 ounce) envelope mushroom soup mix
• 1 1⁄2 cups water (approximate)
• 1⁄2 cup dry sherry (kind you drink, not cooking sherry)
• 6 medium potatoes, peeled (waxy, not baking potatoes)
• 6 large carrots, peeled, cut in half (I prefer California carrots because they are sweeter)
• 1⁄2 teaspoon black pepper
• 1 teaspoon low-sodium beef bouillon cube
• 1 (4 ounce) can mushrooms, drained (optional)

• GRAVY

• 4 teaspoons cornstarch
• 1⁄4 cup cold water

directions

1. Place roast in crock pot.
2. Add potatoes and carrots.
3. If using mushrooms, add them now.
4. Pour dry soup mix, black pepper and bouillon into 2-cup measuring cup.
5. Gradually add water, stirring to mix soup (breaking up lumps) and water, adding enough water to make 1-1/2 cups.
6. Add sherry until mixture reaches 2-cup mark.
7. Pour liquid over and around veggies and meat.
8. Cover and turn crock pot to desired temperature: LOW (8 hours) or HIGH (4-6 hours) or until roast is tender.
9. During the last hour of cooking, I slide the veggies from atop the roast into the hot juices so they get additional flavor.
10. To serve: Remove roast and veggies from crock pot and place on serving platter to rest.
11. To make Gravy: Put 1/4 cup water in small jar.
12. Add cornstarch and stir to dissolve.
13. Pour cold slurry into hot crock pot and stir until gravy is thickened, about 5 minutes.

Reviews

[PSU Lioness]

This was a really great recipe. I didn't use the mushrooms or trim the fat (which I wish I would have done in hindsight) so I couldn't make the gravy because of the amount of fat that came from the roast. I used a chuck roast and it got so tender that it just fell apart and I couldn't lift it out of the crock pot. The flavors were great! My SO said this is one of the best roasts that I have ever made. Thanks for posting!

 

[Toadi]

delicious- beef roast is one of my fav's! (I didn't use the sherry, bouillon or mushrooms) turned out great! Thanks BeachGirl!

 

[Bev I Am]

I made this recipe for supper this evening, Beachgirl and it was tender and very flavorful! I didn't add the sherry (for personal preference) and instead added the same amount in additional water. I left out the potatoes, carrots and mushrooms. The steps did not include when to add the pepper and the beef bouillion, so I added it with the roast and not with the gravy mix. The roast was very, very tender - and that is exactly what you want from a great pot roast!! Thanks, Beachgirl for sharing this recipe!!

 

[TGirl]

I set this up before going to school..came home to a wonderful aroma and an even more wonderful meal..Followed the recipe as written, and couldn't be more pleased...this is definitely a keeper!!

 

[Kettch23]

I really liked this - It was really tender (i cooked it a whopping 11 hours). I used some random red wine i had on hand but the whole idea of the red wine is really nice. The vegetables came out *really* good, i think i liked them more than the beef! The cut of meat was a little fatty for me (i used a chuck roast). So ill make this again but I'll probably use a different cut! Thanks!