Easy Crock Pot Dinner

Ingredients

• 1 1/2 lbs boneless beef roast (chuck, shoulder, arm, trimmed of fat)
• 1 (1 1/4 ounce) envelope Lipton Onion Soup Mix or 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)

GRAVY

• 4 teaspoons cornstarch
• 1/4 cup cold water

Directions

1. 1

   Place roast in crock pot.

2. 2

   Add potatoes and carrots.

3. 3

   If using mushrooms, add them now.

4. 4

   Pour dry soup mix, black pepper and bouillon into 2-cup measuring cup.

5. 5

   Gradually add water, stirring to mix soup (breaking up lumps) and water, adding enough water to make 1-1/2 cups.

6. 6

   Add sherry until mixture reaches 2-cup mark.

7. 7

   Pour liquid over and around veggies and meat.

8. 8

   Cover and turn crock pot to desired temperature: LOW (8 hours) or HIGH (4-6 hours) or until roast is tender.

9. 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. 10

    To serve: Remove roast and veggies from crock pot and place on serving platter to rest.

11. 11

    To make Gravy: Put 1/4 cup water in small jar.

12. 12

    Add cornstarch and stir to dissolve.

13. 13

    Pour cold slurry into hot crock pot and stir until gravy is thickened, about 5 minutes.