@magicalslowcooker: 👵Just like GRANDMA’s Pot Roast. Tender, roast, potatoes and carrots with a SELF MAKING GRAVY! Find this recipe and HUNDREDS more at themagicalslowcooker.com - where you can print and save for later. Ingredients: ▢ 4 lbs. Beef Chuck roast, ▢ 10.5 ounce can Campbell's cream of mushroom soup (or bacon), do not add water ▢ 10.5 ounce can Campbell's French onion soup, do not add water ▢ 1/4 cup cornstarch ▢ 2 pounds red potatoes (or russets), cut into 2 inch chunks ▢ 4 carrots, peeled and cut into 2 inch chunks (or 1 pound baby carrots) ▢ 1 large white onion, diced ▢ salt and pepper to taste Instructions: Add 2/3 of the vegetables to the bottom of the slow cooker (the potatoes, onions and carrots). Add the roast on top of those veggies. I do not brown my roast in a skillet, but you can at this point if desired. Add the remaining vegetables around the pot roast. Whisk together soups and cornstarch in a medium bowl, pour over roast. Place the lid on the slow cooker. Cover and cook on LOW for 9-10 hours. Do not open the lid during the cooking time. This can be done on high for 6 hours on high but I recommend low and slow. When the cooking time is done, I like to degrease the top of the gravy before serving. I do this by taking paper towels and laying over the grease. Pull up quickly and just the grease will be on the paper towel. Shred or slice the pot roast. Add salt and pepper to the gravy to taste. Serve the pot roast with the veggies and drizzle over the gravy. Enjoy! ##crockpot##potroast##grandmasoftiktok##grandmarecipes

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Thursday 24 April 2025 22:27:41 GMT