Ingredients

The following ingredients have 6 Servings
  • 3 lb pot roast
  • 3 medium russet potatoes (quartered)
  • 1 cup baby carrots
  • 1/2 cup sliced celery
  • 1 envelope dry onion soup
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 32 oz beef broth
  • 3 tablespoons cool water
  • 2 tablespoons cornstarch

Instruction

  • Place the pot roast, potatoes, carrots and celery into a crock pot. Season with the salt and pepper.
  • Sprinkle the dry onion soup over the top of the ingredients.
  • Pour the beef broth in.
  • Place the cover on the slow cooker and cook on low for 6 to 8 hours.
  • Once the meat is cooked and fall apart tender mix the water with the corn starch and add to the slow cooker. Stir the cornstarch mixture into the broth.
  • Recover and continue to heat until gravy has thickened.
  • Remove the roast from the slow cooker to a serving platter. Allow the meat to rest for about 10 minutes then slice or pull apart and serve with the vegetables.