Description
An easy beginner recipe for the slow cooker. Beef pot roast is cooked until tender in your crockpot. If desired you can also make carrots and potatoes with the roast.
Ingredients
Scale
- 2–3 pounds rump roast, trimmed of excess fat
- 2 cups water
- 1 packet onion soup mix
- 1 (1 oz) au jus gravy mix packet
- Optional: 1 pound baby carrots
- Optional: 1 pound Russet potatoes, peeled and cut into chunks (or yellow potatoes, skin on)
- Cornstarch
Instructions
- Add roast and water to the slow cooker. Sprinkle in the au jus and onion soup mix packets.
- Cover and cook on low. If you want to add the potatoes and carrots let the roast cook for 6 hours and then add the vegetables in for the last 4 hours. If you don’t want potatoes and carrots then just cook on low for 10-12 hours, or until roast is tender.
- Remove the lid and place roast and vegetables on a platter.
- To make gravy: Turn slow cooker to high. Make a cornstarch slurry in a small bowl. Stir together 2 Tbsp of cornstarch and 2 Tbsp of cold water until smooth. Stir the slurry into the pot. Whisk. It should thicken the gravy in a few minutes.
- Serve the gravy with the roast and optional vegetables.
Notes
I used my 6 quart oval Kitchenaid slow cooker.*
To make gluten free: Most onion soup mixes are not gluten free. Kroger brand, however, does not contain gluten although it is not labeled as gluten free. Try this homemade recipe and keep it on hand: 1-1/2 cups dried minced onion, 1/4 cup GF beef bouillon powder, 2-1/2 TBS onion powder, 1/2 tsp crushed celery seed, 1/2 teaspoon sugar. 5 Tablespoons of this is about equal to a packet.
- Category: Beef
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/5 of 2 1/2 pounds rump roast plus serving of gravy
- Calories: 364
- Sugar: 1 g
- Sodium: 1370 mg
- Fat: 12 g
- Carbohydrates: 9 g
- Protein: 50 g