Grandma's Pot Roast Dinner {with self making gravy}
Ingredients
- 4 lbBeef Chuck roast
- 1 canCampbell's cream of mushroom soup
do not add water
- 1 canCampbell's French onion soup
do not add water
- ¼ ccornstarch
- 2 lbred potatoes
cut into 2 inch chunks
- 4carrots)
peeled and cut into 2 inch chunks (or 1 pound baby carrots
- 1 largewhite onion
diced
- salt and pepper
Directions
- 1
Add 2/3 of the vegetables to the bottom of the slow cooker (the potatoes, onions and carrots).
- 2
Add the roast on top of those veggies. I do not brown my roast in a skillet, but you can at this point if desired.
- 3
Add the remaining vegetables around the pot roast.
- 4
Whisk together soups and cornstarch in a medium bowl, pour over roast.
- 5
Place the lid on the slow cooker. Cover and cook on LOW for 9-10 hours. Do not open the lid during the cooking time. This can be done on high for 6 hours on high but I recommend low and slow.
- 6
When the cooking time is done, I like to degrease the top of the gravy before serving. I do this by taking paper towels and laying over the grease. Pull up quickly and just the grease will be on the paper towel.
- 7
Shred or slice the pot roast.
- 8
Add salt and pepper to the gravy to taste.
- 9
Serve the pot roast with the veggies and drizzle over the gravy. Enjoy!
Grandma's Pot Roast Dinner {with self making gravy}
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About this Recipe
Grandma's Pot Roast Dinner: Your New Favorite Slow Cooker Comfort
Nothing says home and comfort quite like a classic pot roast dinner, and this recipe for Grandma's Pot Roast is truly special. Imagine coming home to the savory aroma of tender, fall-apart beef, perfectly cooked potatoes and carrots, all bathed in a rich, self-making gravy that requires no extra effort! This easy slow cooker pot roast takes all the fuss out of traditional roasting, letting your slow cooker do all the heavy lifting.
We start with a hearty chuck roast, the ideal cut for slow cooking, ensuring melt-in-your-mouth tenderness. Paired with classic root vegetables like red potatoes, sweet carrots, and savory onion, every bite is a taste of home. But the real magic happens with our unique gravy system. By combining cream of mushroom and French onion soups right in the slow cooker, along with a touch of cornstarch, you get an incredibly flavorful, thick gravy that forms as the roast cooks. No need to stand over the stove making a separate gravy – it's pure genius!
Tips for the Best Pot Roast
- Sear for Flavor: While not strictly necessary, quickly searing your chuck roast in a hot pan before adding it to the slow cooker can add an extra layer of rich, caramelized flavor.
- Even Chunks: Ensure your potatoes and carrots are cut into similar 2-inch chunks for even cooking. This prevents some veggies from becoming mushy while others are still firm.
- Don't Peek: Resist the urge to lift the lid of your slow cooker during the cooking process. Each time you do, it releases heat and adds significant time to the cooking process.
Serving Suggestions & Variations
This slow cooker pot roast is a complete meal on its own, but it's fantastic served with a side of crusty bread to soak up every last drop of that amazing gravy.
- Herb Boost: Add a sprig of fresh rosemary or a few sprigs of thyme to the slow cooker for an aromatic twist.
- Different Veggies: Feel free to add other sturdy vegetables like parsnips, celery, or even bell peppers during the last hour of cooking.
- Creamier Gravy: For an even richer gravy, stir in a splash of heavy cream or a dollop of cream cheese during the last 30 minutes of cooking.
This pot roast dinner isn't just a meal; it's an experience. Perfect for Sunday family dinners or a cozy weeknight when you crave delicious, home-cooked goodness with minimal effort.