- one beef pot roast of your choice ( I use cube steak a lot because it is cheaper and smaller.)
- 1 envelopes Lipton Onion Soup Mix (use two if you are making a family sized roast)
- baby carrots
- new potatoes ( I like red potatoes for this)
- 1 Can of Campbell’s Cream of Chicken/Mushroom soup (2 if a large roast) (This is optional. Not necessary)
- 2 cups water (if I have beef broth around I typically use one can of beef broth and the rest water)
Place beef pot roast in crockpot and sprinkle with Lipton onion soup mix. Add carrots and new potatoes. Pour water/soup over pot roast. Cook on low 8 to 10 hrs or until tender.
Thicken the gravy with a little flour or cornstarch which has been mixed with cold water. When you get home, all you need to do is fix a salad or green vegetable and dinner is done.
Tip: The juices tend to be watery by the end of the cooking time, so when the roast is done, keep it warm and pour juices into a medium saucepan. Bring the juices to a boil and simmer briskly until reduced and more flavorful, about 8 to 10 minutes.
To thicken, combine 2 teaspoons of cornstarch or flour with a few tablespoons of cold water. Mix until smooth and stir into the simmering juices. Serve the gravy or juices with the sliced pot roast.