Pot Roast is one of those things that brings back memories from childhood. Although I'm sure it wasn't every Sunday, it seems like it's the quintessential Sunday Dinner from when I was a child. My mom would put the pot roast in to cook before we went to church, and when we got home the smell would drift out of the house to greet us. It's still one of my favorite dinners, especially served with some steamed green veggies or a salad and a basket of homemade rolls.
Classic Sunday Pot Roast with Root Vegetables
1 Chuck or Pot Roast
1 envelope Dry Onion Soup Mix
2 Tbs minced garlic
1/2 cup dried mushrooms OR 8 oz fresh mushrooms, sliced
5 large carrots, peeled and cut into 2"-long pieces
2 large baking potatoes, cut into 2"-long pieces
1/4 cup water (omit if using fresh mushrooms)
Place mushrooms, carrots, and potatoes in slow cooker, then put roast on top. Distribute the garlic on top of the meat, then sprinkle the dry onion soup mix on top. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
If you would like the turn the drippings into gravy, 30 minutes before serving combine 2 T cornstarch with 1/4 cup cold water in a small bowl. Add to the slow cooker and stir in as best you can. Finish cooking, and drippings will become gravy.