Slow Cooker Pot Roast and Veggies
Ingredients
- 3 to 5 pound chuck roast
- 3 garlic cloves, peeled and smashed
- 1 ½ cups baby carrots
- 3 stalks celery
- 5 medium sized potatoes
- 1 medium onion
- ¼ cup Dale's Steak Seasoning
- 1 cup beef broth
- 1 (10.5-ounce) can cream of mushroom soup
- ¼ teaspoon black pepper
Instructions
- Place roast in bottom of slow cooker and toss in garlic cloves. Chop celery, onion, and potatoes into large chunks and pour over roast.
- In a medium sized bowl, combine Dale's, broth, mushroom soup, and pepper. Pour over vegetables and roast.
- Place top on slow cooker and cook for 7 to 8 hours on low or 3 to 4 hours on high.
Notes
Find the gravy too thin? Simply mix 1 tablespoon of cornstarch with 2 tablespoons of cold broth or water in a small bowl. Stir the mixture it into the slow cooker. Cover and increase the heat to high for about 20 minutes or until the sauce has thickened.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
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