Crockpot Roast and Vegetables

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Growing up, my mom would often make a roast with potatoes and carrots for Sunday dinner.  She would put it in the crockpot frozen and let it cook all night.  What a wonderful smell when you walked in from church on Sunday!  I don’t make a roast often, but I should because it is a quick, easy dinner.

The recipe is pretty straight forward.  I start with a roast that is about 3 lbs.  I have tried many cuts of roasts-eye of round, rump, etc, and they are all good with this recipe.   Since it is cooked in a slow cooker, most cuts should be pretty tender after cooking 8 hours.  As I mentioned above, my mom usually cooks it all night.  If I forget to take the roast out of the freezer,  or we have 9 am church, then I will cook it this way.  I love it to fall apart tender, but my husband prefers it to be sliced.  If I have a fresh roast or more time in the morning, then it is easier to put it in the crockpot in the morning and let it cook all day.

Crockpot Roast and Veggies

3 lb beef roast

Carrots and Potatoes

1 can Golden mushroom soup

2 cans of water (about 2 3/4 cups)

1 envelope of dry onion soup mix

Any potatoes and carrots will work. If they are full sized, then they need to be peeled and diced into bite sized pieces. I’m actually not a big fan of stewed vegetables, BUT I had these baby potatoes on hand and they were so good with the roast.  I really loved that I didn’t have to peel and dice potatoes early in the morning. 🙂

Spray the crockpot with cooking spray (makes clean-up easier) and add in the roast and veggies.  Sprinkle the onion soup mix over the roast and add the can of Golden mushroom soup.  Then add 2 cans of water (about 2 3/4 cup).  Cover with lid and cook on low for 8-9 hours.

The crockpot that I have is similar to THIS, but I really like THIS option that has a locking system for the lid.  So handy when you are taking it to a potluck dinner, especially if you have spilled food in your car before. 🙂

When the roast is done, remove it from crockpot and let it rest on a plate for 5-10 minutes.

Slice the meat and then drizzle with about a 1/3 cup of liquid from crockpot. We use THIS SET of knives from Amazon and love them.

Remove vegetables from crockpot and place in a serving bowl.  Pour remaining liquid into a saucepan and bring to a boil.  To make gravy, mix 1/4 cup corn starch with 1/4 cup water.  Slowly stir into beef liquid with a whisk and continue stirring while boiling over medium heat until thickened to your liking.

I usually serve rolls with this meal, but we had some good corn from our local farmers market.  We boiled the corn for a few minutes until it was tender and served it with butter and salt & pepper. Yum!