Slow-Cooker Roast (a.k.a. Great Expectations)

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I know that employing stereotypes is generally a bad idea, but here is the truth. My Southern friends always take the cake when it comes to cooking and baking.

Michelle from Michelle Cox Inspirations is no exception. She is a dear friend of mine and a phen-om-en-al cook. Michelle is the food blogger for Fox News Host Todd Starnes, so apparently the secret is out.

Michelle has graciously agreed to share her famous recipe for slow-cooker roast. My family and I enjoyed it tonight and it was perfect. The plates in these photos are now licked clean.

What you need:

1 lb. baby carrots
4-5 medium potatoes, washed and cut in chunks (optional)
3-4 lb. rump roast
2 envelopes Lipton Onion Soup Mix
1 cup of water (to mix with the onion soup mix)
Water to fill the crockpot about half full
¼ cup corn starch
1 cup of cold water (to mix with the corn starch)
6 tsp. Kitchen Bouquet
Salt and pepper to taste

Slow-Cooker Pot Roast

 

 

 

 

 

 

 

 

What to do:

Put the baby carrots in the bottom of the crockpot. (If you’re using the potatoes, add them now.) Cut all the visible fat from the roast and then place it on top of the carrots. (In case you were wondering, you don’t have to brown it.) Add the two envelopes of Lipton Onion Soup Mix to the cup of water. Stir and then pour it over the roast. Add enough water to fill the crockpot until it’s about half full. Cook on the high setting for about six hours or on low for all day. (Michelle usually cooks hers on high for about an hour and then drops it to the low setting.)

About 30 minutes before serving time, stir the corn starch into the cup of cold water and then add the Kitchen Bouquet. Stir it into the liquid in the crockpot and replace the lid. (If she’s cooking the roast on low, she usually turns the setting to high while making the gravy.)

Since liquid amounts can vary after cooking, you might need to make a few adjustments at this point. If your gravy is too thin, just mix a little more corn starch in cold water and cook for a little longer. If the gravy is too thick, add water until it’s the right consistency. Sometimes I add a little extra Kitchen Bouquet if I feel like it needs a little more. Taste the gravy at this point and add salt and pepper to taste.

Check out Michelle’s page for extra hints and tips. She’s a winner and so is this recipe!

Trisha_Sig

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