POT ROAST WITH GRAVY (SLOW-COOKER; REVISED)

POT ROAST with GRAVY (slow-cooker; revised) image

You just have to love a slow-cooker beef pot roast that makes it's own gravy! This one is so delicious! Fair warning... make some homemade mashed potatoes to go with it. You won't be sorry.

Provided by Tere Gill

Categories Roasts

Time 7h30m

Number Of Ingredients 15

Ingredients

1 tsp seasoned salt
1/2 tsp salt
3/4 tsp ground black pepper
1/4 tsp garlic powder
3 to 4 lb beef chuck or sirloin roast, boneless
2 Tbsp safflower, canola or vegetable oil
1 large onion, thinly sliced, "pole to pole"
GRAVY MIXTURE:
**NOTE: DOUBLE FOR VERY GENEROUS AMOUNT OF GRAVY
1 can(s) cream of mushroom and roasted garlic soup (10 3/4 oz.) or plain cream of mushroom soup
1/4 c red wine (pinot noir, shiraz, etc...)
2 Tbsp worcestershire sauce
1 or 2 clove garlic, pressed or finely minced
2 beef bouillon cubes
2 bay leaves

Steps:

1. In a small bowl, mix together salts, pepper and garlic powder; set aside.
2. Empty soup into a medium-small bowl; gradually whisk wine & worcestershire sauce into soup; stir in pressed/minced garlic, bouillon cubes & whole bay leaves.
3. Pat roast dry with paper towels; sprinkle all sides of roast with the salt mixture.
4. Rub all sides of roast with about a tablespoon of vegetable oil.
5. To a large skillet, add 1 tablespoon vegetable oil; place skillet over medium-high heat.
6. Sear meat in heated skillet for approximately 1 1/2 to 2 minutes on each side, uncovered.
7. Remove roast from skillet and place in slow-cooker; scatter onions over roast.
8. Pour soup and wine mixture over roast, making sure that bouillon cubes and bay leaves are down in the gravy mixture alongside roast, not on top.
9. Cover with lid and cook on low setting for 6 to 8 hours, turning meat over and stirring sauce after the first 3 or 4 hours, if possible.
10. Remove bay leaves; serve roast with the gravy (especially good with mashed potatoes!)
11. Cover and refrigerate leftovers.
12. ** Bonus recipe ** MASHED POTATOES: 7-8 medium idaho or russet potatoes, peeled water to cover 1 tsp salt 6 Tbsp salted butter 1/8 to 1/4 c milk Directions: 1. Halfway fill with water, a 3 qt. stainless steel saucepan. 2. Into the pan of water, slice potatoes about 1/4 inch thick. 3. Bring to a boil over medium-high heat, watching carefully to prevent boil-over and stirring from bottom occasionally to prevent sticking. 4. Immediately reduce heat to medium-low and simmer for approximately 7 to 10 minutes, until potatoes break apart easily with spoon. 5. Shut off heat, drain potatoes and return to pan. 6. Add salt and half of the butter. 7. Using a potato masher, mash the potatoes down into the pan to make the pieces smaller. You may use a hand mixer, instead, if you are very careful to use low speed to avoid flying potato chunks! 8. Switch to hand mixer, add the rest of the butter and beat well at medium speed until it starts to become smoother. 9. While continuing to beat, slowly begin adding milk until desired consistency. 10. Continue to beat until all lumps are gone. 11. Taste for seasoning and add more salt if needed (it usually does.) Not recommended, but if desired, add pepper. Keep warm until serving. A pat of butter on top is a nice finishing touch. 12. Cover and refrigerate leftovers. Leftovers, also, may be packaged and frozen. When needed, thaw in the refrigerator and reheat in the microwave.