Pot Roast with Cream Gravy

*This recipe uses a seasoning blend (My Favorite Roast Seasoning Blend) found in the eCookbook, Mix it / Store it / Make it  ~ Entrees and Seasonings.  Click here to purchase and make the seasoning for your pantry!

4-6 pound beef roast* (rump or chuck roasts are best)
6-10 tablespoons My Favorite Roast Seasoning Blend
2 10.75 oz can cream mushroom soup
1 1/4 cups water

  1. Place the roast into a 6 quart slow cooker.
  2. In a small bowl, combine the seasoning to taste with mushroom soup and water. Stir to blend and pour over the roast.
  3. Cook on low for 6-8 hours or high for 4-6 hours.  Roast is ready when fork tender.  Remove it from the slow cooker and place on a platter.  Slice and serve with the gravy that is still in the slow cooker pot.  (NOTE: If it cooks longer it will begin to fall apart. This is fine, but you will not be able to slice and serve.  Instead, you can shred and serve over mashed potatoes or rice.)  
Serves 4-8, depending on size of roast.

*For a different meal, substitute a pork roast for the beef roast

Go ahead and make an extra large roast so you are sure to have some left for another meal.  Take the remaining roast and shred it.  Put this in a storage container with enough of the gravy to cover it.  Another night, reheat this mixture and serve it over any of the following options:  rice, egg noodles, toast or baked potatoes.  

Fill the Freezer: Dinner's in the Bag
Put all ingredients into a gallon sized ziptop freezer bag, seal and smoosh to combine. Mark the bag with name of recipe and date and place in freezer. To prepare, thaw just enough to remove from the bag and follow slow cooker directions.  Don't forget to freeze a larger roast so you can Cook Once and Serve Twice! 

Let’s Eat!
Copyright© 2012 Around the Table with Tami

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