The only way I have ever cooked a roast has been in the crock pot. It’s so easy!
- 1 roast – I used a beef rump roast
- 6 medium potatoes – If you’re trying to stretch your roast, add extra potatoes and carrots.
- 4 carrots
- 1 onion
- 2 cloves of garlic – If you forgot to put the garlic in (like me), you can always throw some garlic powder in at the end.
- 1 envelope of onion soup mix
- Salt and pepper
Peel and cut your carrots into big pieces. You can peel your potatoes or scrub them and leave the skins on, then chop into big chunks. Cut your onion into big pieces too. For the garlic just peel it, you can leave it whole. Put all your veggies in the bottom of your crock.
Heat up a small amount of oil in a pan and sear each side of the roast. Once it’s browned on all sides place it on top of the veggies and add the soup mix, salt and pepper. Pour water into the crock until covering the veggies. If you’re planning on making this into a stew later, make sure to have plenty of water in there. Cook your roast on low for 10-12 hours. The meat should just fall apart!
To make some gravy to go along with your meal just mix some COLD water (hot will make it lumpy, trust me I learned the hard way!) with some cornstarch (I didn’t measure). Then mix it in a pot with some of the broth from your roast. If you want it thicker you can add more cornstarch, just make sure to mix it with some cold water before adding it to the hot gravy. Stir and simmer it until it’s the thickness you want. Add salt and pepper to taste.
To make the leftover roast into a lovely stew, cut up the meat and veggies into bit size pieces, (this should be extremely easy as everything is so tender from the crock pot). Mix the gravy into the broth and add any other veggies you have on hand. I like to add corn. And voila! You have a super easy second meal of stew!
Crock Pot Tip: Here’s a tip I found in my Fix-It and Forget-It Cook Book: “When cooking meats and vegetables together, especially when cooking on Low, place the vegetables on the bottom where they will be kept moist. – Roseann Wilson”