Slow Cooker Pot Roast

Summary

• Source: AllRecipes
• Genre: Meat
• Prep Time: 15 minutes
• Cooking Time: 4-8 hours
• Servings: 4-6

Ingredients

• 2-3 pound round roast (I used an eye of round roast quite successfully)
• 0.5 cups canola oil
• 1 cup all-purpose flour
• Kosher salt and freshly-ground black pepper to taste
• 4 tbsp canola oil
• 2 10.75-oz cans condensed low-sodium cream of mushroom soup
• 1.5 cups low-sodium beef broth
• 1 1-oz package dry onion soup mix (optional)
• 1 packet of pot roast seasonings (optional)
• 1 packet of au jus mix (optional)
• 0.5 cup Worcestershire sauce, divided (optional)

Directions:

1. Pat the roast dry with paper towels. Put the flour, salt and pepper into a medium bowl and mix. Coat the roast in the canola oil then roll the roast in the flour until thoroughly coated.
2. Heat a medium skillet over medium-high heat. Add oil to skillet followed by the roast. After letting it sit for 2-3 minutes on a side to brown, rotate the roast. Continue until the entire surface is a deep golden-brown in color.
3. Put the browned roast into the slow cooker pot. Add the mushroom soup and beef broth. Add half of all seasonings (onion soup mix, pot roast seasonings, au jus mix, Worcestershire sauce). Set slow cooker to low and cook for 7-8 hours or high for 4 hours. One hour before the meat is done cooking, add reserved seasonings.
4. Transfer roast to a cutting board and cut the roast against the grain into half-inch slices. Stir gravy before serving.

Suggestions:

• Very nice when paired with a side dish that can be used to soak up the extra gravy, such as Mashed Potatoes or Oven Roasted Red Potatoes.