Easy Slow Cooker Pot Roast and Gravy
Let your slow cooker do the work for you. Cook up a tender pot roast, and the gravy too! All with simple prep and simple ingredients!
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Servings: 8 Servings
Ingredients
Beef
- 2-3 lb Outside Round or Rump Roast Beef
- 2 tbsp. Salted Butter
- ½ cup All Purpose Unbleached Flour
- Salt to taste
- Pepper to taste
Gravy
- 2 cans Cream of Mushroom Soup or 2 ⅔ cup homemade
- ½ cup Water
- 4 Tbsp. Dried Minced Onion
- 2 Tbsp. Beef Bouillon Granules
- ¼ tsp. Onion Powder
- ¼ tsp. Dried Parsley
- ⅛ tsp. Celery Seed
- ⅛ tsp. Paprika
- ⅛ tsp. Ground Black Pepper
Instructions
Beef
- Heat a cast iron or heavy bottomed skillet over medium heat.
- Spread the flour out on a large plate and sprinkle with salt and pepper, to your taste. Mix with your fingertips, spreading it out evenly. Dredge each side of your roast with flour, rubbing the flour in with your fingers. Get the sides as well.
- Add the butter to the heated skillet, stirring until melted.
- Add the roast, largest side down. Brown the roast for 1-2 minutes or until it lifts easily and is well browned.
- Flip the roast and brown the other side. Continue to flip the roast until all edges and surfaces are browned.
- Add the roast to the slow cooker.
Gravy
- In a large bowl, combine the soup, water and seasonings.
- Pour the soup mixture over the roast and spread it out evenly, ensuring the roast is covered.
- Cook on “Low” for 8-10 hours, turning the roast once if you can. You can also cook on “High” for about 6 hours, but the results from “Low” tend to be better!
- Serve and enjoy over mashed potatoes or rice and the side dishes of your choice!
Notes
Note: If you're looking for an even easier route, you can substitute the beef bouillon and the seasonings for 1 package of onion soup mix!