Wednesday, December 19, 2007

Roast with Onion-and-Mushroom Gravy


1 (2.5 lb.) boneless beef chuck shoulder roast, trimmed
3/4 tsp. pepper
1 (14-oz.) can low-sodium beef broth
1 (10 3/4-oz.) can cream of mushroom soup
1 (1.0-oz) envelope dry onion soup mix
2 Tbsp. cornstarch
2 Tbsp. water

Sprinkle roast with pepper; place in a 5-qt. slow cooker (crock pot). Add beef broth, cream of mushroom soup, and onion soup mix.

Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 7 hours or until tender. Transfer roast to a serving platter, reserving juices, keep warm.

Whisk together cornstarch and water; slowly whisk into juices in slow cooker. Increase heat to HIGH, and cook uncovered, 1 minute or until slightly thickened, whisking frequently.

Serve roast with gravy.

This is so delicious and tender. It's wonderful with mashed potatoes and green beens. A perfect comfort meal for wintertime.

Serves: 6
Prep: 6 minutes
Cook: 8 hours

Discovered in Southern Living Slow-Cooker Cookbook

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14 Comments:

At 8:27 AM, Blogger SuziQoregon said...

OK - this is now on my to do list for next week. I'm on vacation between Christmas and New Years and The Hubster and I are planning a nice quiet week at home.

This will be perfect!

Thanks!!

 
At 3:59 PM, Blogger Andi said...

YES, this is exactly how I cook my roast. SO GOOD. I've had a craving for one for weeks. Must cook one next week after B's gone back to work and the house is mine.

 
At 6:35 PM, Blogger janet in ft worth said...

Bob would have a cow (not the one the roast came from) if I used mushroom soup. My version is to use one envelope Lipton's Beefy Onion Soup sprinkled over the top of the roast in the crockpot, then pour 1/2 cup of either wine or water over it. I cook it on low for 8 hours, sometime putting fresh green beans in with it after about 5 hours. If I don't add the green beans, then I sometimes thicken the juices for gravy, but usually not.

 
At 6:25 AM, Blogger Kay said...

This is the way I make roast as well, albeit in the oven not the crock pot. I have not used the beef broth though. Good thought. My mother-in-law taught me how to make roast this way 27 years ago. H. loves it!

 
At 5:49 PM, Blogger Les said...

SuziQ - My hubby's off until the 2nd, too. Of course since I work in retail, I'll be back at work on the 26th, but at least I get the 24th and 25th off (and this weekend).

Enjoy the roast!

Andi - Gosh, it sounds like everyone cooks their roast this way (or close to it). Guess I never learned how to cook a roast, as I was thrilled to discover this recipe!

Janet - Oh, you can barely taste (or see) the mushrooms! ;) I'll have to try the wine sometime, although that seems like a waste of perfectly good wine! ;)

Kay - I've never made a roast like this before! Where have I been????

 
At 9:13 AM, Blogger Heather said...

That looks so good! Such good, yummy comfort food. May have to make this soon!

 
At 1:10 PM, Blogger Les said...

Heather - This is definitely a winner. I'm going to make it again this coming week. Mmmmm!

 
At 6:12 AM, Anonymous Anonymous said...

I often prepare pot roasts like this and add in potatoes and carrots later in the crockpot. Love this recipe.

Gayla

 
At 7:33 PM, Blogger SuziQoregon said...

Thank you! Thank you! Thank you!

I fixed this for dinner tonight with peas and the leftover au gratin potatoes from Christmas dinner and it was fabulous!

I'm already looking forward to leftover pot roast and gravy with green beans for dinner tomorrow :-)

This one's a keeper!

 
At 2:43 PM, Blogger Les said...

Gayla - Mmm, potatoes and carrots. How about adding peas, too? I think peas go with just about every kind of stew/roast.

SuziQ - Yay!! I'm so glad it was a hit. And, YUM! I like the idea of serving it with au gratin potatoes. Mmmmmmm. Enjoy the leftovers. :)

 
At 1:22 PM, Blogger Trish said...

Ha!! Ms. SuziQ just sent me this recipe via Twitter and imagine my delight when I landed on your page. (I'm collecting crockpot recipes as part of my Operation Use My Crockpot). This sounds a bit similar to the roast I make in my crockpot but I've always been too lazy to do the cornstarch and water. Will try that!!

nom nom nom.

 
At 6:32 AM, Blogger Les said...

Trish - I'm almost embarrassed to still have this blog in "public" mode -- the photography leaves a lot to be desired!

As far as the cornstarch & water, it's a snap and makes such yummy gravy. I'm making this for my hubby in a couple of weeks so he can have it for leftovers while I'm out of town. He loves it!

 
At 4:59 PM, Blogger Trish said...

No! I don't make this site private--it's funny how many times I've happened upon your site in the short time I've known you. ;)

I've always been told that I need to add SO much liquid to my crockpot recipes but I'm slowly starting to see that it's not really true. My mom taught me to use a few cans of beef consomme and then same amount of water--or more! I'm going to experiment with using a bit less and adding the cornstarch from the start.

 
At 6:58 AM, Blogger Les said...

Trish - Let me know how you like it. It's on our menu for the week again. Rod loves it.

 

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