SLOW COOKER POT ROAST 2

SLOW COOKER POT ROAST 2 image

Categories Beef

Yield 8 servings

Number Of Ingredients 13

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1 Slow Cooker Liner
6 medium red potatoes, cut in quarters
1 package (16 oz.) peeled baby carrots
1 envelope (1 oz.) onion soup mix
1/4 tsp each salt, pepper and dried thyme leaves
2.5 - 3lbs boneless beef chuck pot roast
1 12oz. package whole mushrooms, sliced
1-2 stalks celery, sliced
1/2 cup of frozen, diced onions
1/2 cup of A1 original marinade
1 14oz. can of cream of mushroom soup
2 tablespoons of water
2 tablespoons of corn starch

Steps:

1. OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. 2. Mix soup and A1 in a bowl. 3. PLACE three-fourths of the vegetables in the lined-slow cooker. Reserve 1 tablespoon onion soup mix. Sprinkle remaining onion soup mix over vegetables; stir gently to coat evenly. Sprinkle and rub salt, pepper and thyme over the pot roast. Place pot roast on top of vegetables. Cover roast with A1 mixture. Place remaining vegetables around pot roast; sprinkle vegetables with remaining onion soup mix. Place lid on slow cooker. 4. COOK on LOW for 8 to 9 hours OR on HIGH for 5 to 6 hours, until pot roast is tender. 5. Mix corn starch and water in a small bowl. 6. CAREFULLY remove lid to allow steam to escape. Remove Roast and vegetables to a serving dish. Transfer remaining liquid to a small pot and mix with corn starch mixture. Heat until sauce thickens up. Serve over meat and vegetables. TIP: If you like, substitute four peeled white potatoes for red potatoes and substitute four whole carrots, peeled and cut in 2 inch pieces for peeled baby carrots.