Easy Crock Pot Dinner

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 1 1/2 lbs boneless beef roast (chuck, shoulder, arm, trimmed of fat)
• 1 (1 1/4 ounce) envelope lipton onion soup mix or 1 (1 1/4 ounce) envelope mushroom soup mix
• 1 1/2 cups water (approximate)
• 1/2 cup dry sherry (kind you drink, not cooking sherry)
• 6 medium potatoes, peeled (waxy, not baking potatoes)
• 6 large carrots, peeled, cut in half (i prefer california carrots because they are sweeter)
• 1/2 teaspoon black pepper
• 1 teaspoon low-sodium beef bouillon cube
• 1 (4 ounce) can mushrooms, drained (optional)
• 4 teaspoons cornstarch
• 1/4 cup cold water

Recipe

• 1 place roast in crock pot.
• 2 add potatoes and carrots.
• 3 if using mushrooms, add them now.
• 4 pour dry soup mix, black pepper and bouillon into 2-cup measuring cup.
• 5 gradually add water, stirring to mix soup (breaking up lumps) and water, adding enough water to make 1-1/2 cups.
• 6 add sherry until mixture reaches 2-cup mark.
• 7 pour liquid over and around veggies and meat.
• 8 cover and turn crock pot to desired temperature: low (8 hours) or high (4-6 hours) or until roast is tender.
• 9 during the last hour of cooking, i slide the veggies from atop the roast into the hot juices so they get additional flavor.
• 10 to serve: remove roast and veggies from crock pot and place on serving platter to rest.
• 11 to make gravy: put 1/4 cup water in small jar.
• 12 add cornstarch and stir to dissolve.
• 13 pour cold slurry into hot crock pot and stir until gravy is thickened, about 5 minutes.