For those of us of a certain age, we may remember our moms sprinkling Lipton Onion Soup dry packets over a hunk of meat with some cut-up veggies and putting it in the oven while we were at church. We remember returning to a house filled with an incredible smell and the best fall-off-your-fork roast beef ever.
This hearty meal relies on a similar idea but made from liquid seasonings and rubbed over the beef prior to cooking.
Being able to add the veggies to cook along with the meat creates that wonderful seasoned flavor throughout the entire meal. Add a salad if you like, but it is not necessary. This meal is a one pot, ready to serve delight.
SLOW COOKER BEEF ROAST
1 3-pound chuck or rump roast (see note)
2 tablespoons steak seasoning
1 tablespoon Italian seasoning
2 cups beef broth
1 pound baby carrots
2 pounds potatoes (I used red), chopped into 2 inch pieces
1 large white or yellow onion, cut into chunks
1 stalk celery, chopped
2 teaspoons salt (or more to taste)
1 teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
3 tablespoons cold water + 3 tablespoons corn starch
Whisk together steak seasoning and Italian seasoning. Rub seasoning mix all over the roast. Grease a slow cooker. Add roast, beef broth, potatoes, carrots, onions, and celery. Cover and cook on low for 9 hours or on high for 6 hours.
minutes before serving, prepare the gravy. Drain liquid from sow cooker into a medium sauce pan. Add salt, pepper, garlic powder, and onion powder. Bring to a boil.
Whisk together corn starch and cold water. Add to sauce pan and reduce heat to medium-low. Allow to thicken for 3-5 minutes.
Place roast on a large plate or serving platter. Use a fork to gently pull apart the roast. Pour gravy over roast (and veggies if desired) and serve. Enjoy!
*This method also works well with larger roasts up to 8 pounds. Simply adjust the amount of carrots and potatoes to feed however many are in your group. Follow instructions as written. For roasts over 8 pounds, double the entire recipe.