Slow Cooking is the Best Cooking
First order of business: If you don’t have a slow cooker, get one! It is a lifesaver to those who have multiple food allergies and spend a lot of time cooking, don’t have time to cook during the week or those who just enjoy easy-prep meals. I use mine at least once a week, so it is definitely worth the money. Purchasing tip: Buy a slow cooker with auto shut-off. They aren’t that much more expensive, and it makes it easier when you want to leave home without having to worry about overcooking your meal.
Slow Cooker Pot Roast
- 1 beef chuck pot roast
- 3 Idaho potatoes (washed, peeled, and cut into bite-sized chunks) or 8 small red potatoes (washed and cut into bite-sized chunks)
- 1 cup of chopped carrots
- 1 pack of Lipton’s Onion Soup & Dip Mix
- 2 tablespoons of flour
- 2 ½ cups of water
- Lawry’s seasoned salt
- Black pepper
- Onion powder
- Garlic powder
- Vegetable oil
Cover the bottom of a skillet with vegetable oil. Set burner to medium-high. Season your pot roast with seasoned salt, black pepper, onion powder and garlic powder. Once the oil is heated, brown your meat on each side. Place browned pot roast in your slow cooker, along with chopped carrots and potatoes.
To make gravy, in a medium bowl mix 1 package of Lipton’s Onion Soup & Dip Mix with the flour. Pour the water into the bowl and stir until all of the lumps of flour have dissolved. Microwave the gravy for 1 minute and then stir to remove any new lumps. Microwave the gravy for another 1 minute and then stir again. Microwave the gravy for a final 30 seconds and then stir for a final time. Pour gravy over the pot roast, carrots, and potatoes.
Slow cook on low for 8–10 hours for the ultimate in tenderness.