Slow Cooker Easy Pot Roast With Rich Tomato Gravy

Submitted by Faith77

"This recipe is just so good. The roast comes out nice a tender with great gravy. I got this recipe from the 150 best slow cooker recipes, by Judith Finlayson. I have made 3 things out of this book at the time being and every thing is very good. I will post more as I come by my favs. REMEMBER: That you should know your slow cooker. Slow cookers vary in cooking speed, hence the reason why there is a gap in cooking time. Enjoy."

 

• Ready In: 6hrs 30mins
• Ingredients: 16
• Serves: 6-8

ingredients

• 3 -4 3 -4 lbs cross-rib roasts or 3 -4 lbs rump roast, about
• 1 tablespoon vegetable oil
• 2 onions, thinly sliced
• 3 stalks celery, thinly sliced
• 3 large carrots, peeled and cut into 1/2 inch cubes
• 2 garlic cloves, minced
• 1 teaspoon dry mustard
• 1⁄2 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1⁄4 - 1⁄2 teaspoon cracked black peppercorns
• 2 tablespoons flour
• 1 (10 3/4 ounce) can condensed tomato soup
• 1 (14 ounce) can condensed beef broth (undiluted)
• 1 tablespoon Worcestershire sauce
• 2 tablespoons packed brown sugar (optional)
• 2 tablespoons balsamic vinegar (optional) or 2 tablespoons red wine vinegar (optional)

directions

1. Pat roast dry with paper towel.
2. In a skillet, heat oil over medium-high heat.
3. Add roast and cook, turning, until brown on all sides, about 7 to 10 minutes.
4. Transfer to slow cooker.
5. Reduce heat to medium.
6. Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened.
7. Add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
8. Sprinkle mixture with flour and stir.
9. Add tomato soup and beef broth and cook, stirring, until thickened.
10. Stir in Worcestershire sauce.
11. Pour mixture over roast, cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, until meat is very tender.
12. Remove roast from slow cooker and place on serving platter.
13. Stir in brown sugar and vinegar, if using, to pan juices.
14. Pour sauce over roast or serve in a separate sauce boat.

Reviews

[Jennifer Barringer]

I have made this meal many times over the past 4 years, the only thing I change is I omit the potatoes and make mashed potatoes because the gravy this recipe produces is so amazing it has to be put all over mashed potatoes! This is the best thing I have ever made in a crock pot, I got my first one in 1974!

 

[Rug Lady]

Absolutely the best! Thank you for posting this great recipe. I made it exactly as written and it was the most awsome Pot Roast I have ever made.

 

[BarryID]

Great recipe -- one or two changes, though. I used tomato sauce instead of tomato soup, and added a 1/2 of a small can of tomato paste. It made for a richer gravy and I agree that it made the whole house smell like dinner all day long

 

[CIndytc]

This was fabulous....I had a roast that was under 3 pounds and I cut in half so mine was done in 5 hours on low...but it was wonderful...I added the balsamic vinagar and brown sugar and I think it is a must...wonderful taste...will make again and again over a long long winter...

 

[Tim G.]

Make this!! Don't think twice! I can't wait to make this again! My kids were doing back flips over this dish!!!Very easy and very good! I used balsamic vinegar and dijon in place of the dry mustard!