Slow Cooker Easy Pot Roast With Rich Tomato Gravy

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 3 -4 lbs beef roast or 3 -4 lbs cross-rib roasts or 3 -4 lbs rump roast, about
• 1 tablespoon vegetable oil
• 2 onions, thinly sliced
• 3 stalks celery, thinly sliced
• 3 large carrots, peeled and cut into 1/2 inch cubes
• 2 garlic cloves, minced
• 1 teaspoon dry mustard
• 1/2 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1/4-1/2 teaspoon cracked black peppercorns
• 2 tablespoons flour
• 1 (10 3/4 ounce) can condensed tomato soup
• 1 (14 ounce) can condensed beef broth (undiluted)
• 1 tablespoon worcestershire sauce
• 2 tablespoons packed brown sugar (optional)
• 2 tablespoons balsamic vinegar (optional) or 2 tablespoons red wine vinegar (optional)

Recipe

• 1 pat roast dry with paper towel.
• 2 in a skillet, heat oil over medium-high heat.
• 3 add roast and cook, turning, until brown on all sides, about 7 to 10 minutes.
• 4 transfer to slow cooker.
• 5 reduce heat to medium.
• 6 add onions, celery and carrots to pan and cook, stirring, until vegetables are softened.
• 7 add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
• 8 sprinkle mixture with flour and stir.
• 9 add tomato soup and beef broth and cook, stirring, until thickened.
• 10 stir in worcestershire sauce.
• 11 pour mixture over roast, cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours, until meat is very tender.
• 12 remove roast from slow cooker and place on serving platter.
• 13 stir in brown sugar and vinegar, if using, to pan juices.
• 14 pour sauce over roast or serve in a separate sauce boat.