| Prep Time | 15 minutes |
| Cook Time | 8-10 hours |
| Servings |
servings
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Ingredients
- 3-4 lb chuck roast
- 16 oz baby carrots
- 1 medium onion, thickly sliced
- 5 small red potatoes, halved and quartered
- 1 cup beef broth,
- 1 packet dry onion soup mix
- 1 14.5 oz can condensed cream of mushroom
- 1 14.5 oz can french style green beans, drained
- 1/2 tsp ground black pepper
- 1/2 tsp kosher salt
Gravy
- 3 tbs all-purpose flour
- 2 cups excess leftover juice, add more beef broth if necessary
- 1/2 cup cold water
- salt and ground black pepper to taste
Ingredients
Gravy
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Instructions
- Layer onions and carrots on the bottom of the slow cooker.
- Sprinkle roast with salt and pepper. Heat a large saucepan to high heat. Using tongs, sear all sides of the roast for 10 seconds each side.
- Place roast on top of onions and carrots. Add cream of mushroom soup, french style green beans, dry onion soup mix, beef broth and the red potatoes last.
- Set on Low for 8-10 hours or High for 3-4 hours
Gravy
- Remove the roast and vegetables from slow cooker and set aside.
- Pour 2 cups of roast juices into a saucepan. Set heat to high, until boiling.
- In a bowl, add water and gradually whisk in flour until smooth.
- Slowly add flour mixture to boiling juices in the saucepan and whisk continuously until desired thickness (1-2 minutes). Remove from heat and pour into a seperate bowl and serve.