Recipe by Kat's Mom
This recipe is so good and so easy that I always assumed it was on Zaar. But search as I might, I just couldn't find it here. Not only is it easy, it is delicious and makes your house smell amazing! :) It turns out so tender that you can cut it with a fork. If you would like to make it a meal, add a can each of carrots, potatoes, green beans and/or corn about an hour before serving.
Top Review by Terri Newell
Yum! My teenage son made this for supper today, and it was easy and delicious. We used a pork roast instead of beef, and as written, we thickened the juice for gravy. We served it on large flour tortillas rolled up burrito-style, and dipped them in the gravy. So tasty. No leftovers!
- 3 lbs pot roast (use the cheapest cut of beef you can find)
- 3⁄4 ounce onion soup mix
- 2 tablespoons prepared yellow mustard (more or less to taste)
- 2 tablespoons cornstarch
- 4 tablespoons water
Directions See How It's Made
- Place roast in a large crock pot.
- Squirt or spread a thin layer of mustard over the roast.
- Sprinkle onion soup mix on top.
- Cook 8 hours on low (8 hours on high if roast is frozen).
- OPTIONAL GRAVY: Strain the fat off the liquid and discard fat.
- Place reserved liquid in a sauce pan and bring to a slight boil.
- Add cornstarch to the water and make a paste.
- Add paste to the reserved liquid and whisk until thickened.
- NOTE: Do not add water to this - it will effectively "steam" the roast and make it tougher. Believe it or not, this will make its own liquid.