Slow Cooker Pot Roast and Potatoes
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8 - 10
 
Because on e member of my household doesn't like to eat potatoes that have been cooked in pot roast gravy, I made a pouch to cook the potatoes on top of the roast. This worked out well. If I had a larger crock pot, I could have added a pouch of vegetables about an hour before serving time, and this would have produced a complete meal.
Ingredients
  • 1 (3-5 pound) beef chuck roast
  • 1 (10.5 ounce) can of cream of mushroom soup
  • 1 (0.9 to 1 ounce) packet of onion soup mix (two packets are in a container marked 1.8 or 2 ounces)
  • ½ cup water, to de-glaze the pan.
  • 6-8 medium potatoes peeled and cut into large chunks
  • 2 tablespoons butter, or to taste
  • Salt and Pepper, to taste
  • Optional: 2 tablespoons water mixed with 2 tablespoons flour
Instructions
  1. Brown Roast on all sides in a hot skillet. You are only carmelizing the exterior, not fully cooking the roast.
  2. Place Roast into a slow cooker
  3. Add ½ cup water to the pan in which the roast was cooked and stir, bringing water to a boil to release all of the brown bits into the water. This will add flavor to your roast.
  4. Sprinkle the packet of onion soup mix on top of the roast in the crock pot.
  5. Pour the can of cream of mushroom soup over the top of the roast.
  6. Add the water from the skillet on top of this.
  7. Using two large pieces of foil, create a foil cross on top of the roast and canned soup mixture, making sure that the ends overhang the sides of the crock pot.
  8. Place peeled and cut potatoes onto a large piece of heavy duty foil.
  9. Season, to taste, with salt and pepper and top with pieces of butter.
  10. Seal the pouch containing the potatoes and place it in the crock pot on top of the foil cross.
  11. Place the lid on the slow cooker and turn on to low.
  12. Allow to cook for 8 - 10 hours.
  13. Carefully remove the pouch containing the potatoes by lifting on the foil strips, and place the pouch onto a plate.
  14. Open the pouch carefully. The contents are hot and steam will escape when you open it.
  15. The pot roast and gravy mixture that's in the pot will look very ugly and disgusting at this point. That's OK.
  16. Remove roast carefully to a plate. It will be very tender and will start to fall apart.
  17. Give the gravy left in the pot a stir to mix well. This will improve it's appearance.
  18. Optional: If you want to thicken the gravy, turn pot to high, mix 2 tablespoons of flour with two tablespoons of water. Turn the crock pot setting to high, and add this mixture, stirring well. Allow to simmer for about 5 minutes or until gravy begins to thicken.
Recipe by Patty Cake's Pantry at http://www.pattycakespantry.com/cooking/slow-cooker-pot-roast-and-potatoes/