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If you have a slow-cooker, then you have a roast! This tasty roast is a combination of Jenna’s and Nicole’s family favs. Nothing beats a meal in one, and what better way than a traditional roast.
Used 6-quart slow cooker
- 3 Pounds Beef or Pork Roast (coated* and browned)
- 3-4 Whole Large Potatoes (cut into chunks)
- 1 Pound Baby Carrots
- 2 Cups Celery, diced
- 1 Can Cream of Mushroom Soup
- 1/2 Cup Water
- 1 Package Brown Gravy Mix
- 1/2 Cup flour
- 1-2 Tablespoons Garlic seasoning
- 1-2 Tablespoons Onion Powder
- salt and pepper to taste
Coat roast in mixture (last four ingredients) and brown on the stovetop. We brown our roast in our All-Clad crock. You CAN'T do this with a ceramic crock so be sure you read your slow cooker instructions before attempting!
Place veggies in the bottom of the slow cooker and place the roast on top.
Mix ½ cup water with ½ of the can of cream of mushroom soup (save the remaining soup for gravy) and pour over the top.
Cover and cook on LOW for 8 hours or on HIGH for 5-6 hours.
When done cooking, remove roast and veggies.
Add ½ can of cream of mushroom soup and the prepared brown gravy to the juices that are left in the bottom of the slow-cooker.
Stir until smooth and serve the gravy over roast and veggies!
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