Come Together Roast
Rack of baby back ribs, halved, Capfuls of season-all, Onion, cut into chunks or sliced, Corn on the cob, halved, Small bag of baby carrots, and New...
Italian Wedding Soup – Great recipe for Italian wedding soup, made easy in the slow cooker
Fun to build, fun to eat! In our homes we love meals that you can “build yourself” so everyone is happy at the dinner table! Another great thing...
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!
Leave a Review
You must be logged in to post a comment.