Slow Cooked Roast With Creamy Mushroom Gravy

• Meat

  • 3 lb Chuck, roast

• Produce

  • 1 lb Carrots
  • 4 cloves Garlic
  • 8 oz Pearl onions, frozen

• Canned Goods

  • 1 10 3/4 oz] can Cream of mushroom soup
  • 1 18.5oz] can French onion soup [i.e progresso

• Condiments

  • 1/4 cup Worcestershire sauce

• Baking & Spices

  • 1 Salt & black pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Other

  • meat seasoning blend or steak seasoning [i.e Meat Magic or Chicago Steak]

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 3-4 lb Chuck Roast
• meat seasoning blend or steak seasoning [i.e Meat Magic or Chicago Steak]
• ¼ cup olive oil
• 4 cloves garlic, roughly chopped
• 1 [18.5oz] can French onion soup [i.e Progresso] or 15 oz can beef broth
• ¼ cup Worcestershire sauce
• 1 [10¾ oz] can cream of mushroom soup
• 1-2 lb carrots, peeled, cut into quarters or peeled baby carrots. whole
• 8 oz frozen pearl onions
• salt & black pepper to taste

Directions

• Rinse and pat dry the roast, then season the roast on all sides with seasoning.
• On the stove top, heat the olive oil in a heavy bottomed pan. Brown the roast on every side in the hot oil, turning as needed.
• Remove the roast to your slow cooker. Add the chopped garlic to the pan and saute for 1 minute. Add the soup the French Onion soup into the saute pan to deglaze the pan.
• Pour the warm soup and garlic over the roast.
• Sprinkle the Worcestershire sauce over the roast, and arrange the carrots around the edge of the slow cooker. Season everything with salt and black pepper to your taste.
• Set your slow cooker to cook for 8-10 hours on the low setting.
• Add the frozen pearl onions approximately 2 hours, before the roast is done so, they wont overcook.
• When the roast has finished cooking, and is pull apart tender, pour the liquid from the roast into a stove top sauce pan.
• Bring the drippings to a boil and add the cream of mushroom soup. Whisk the soup into the drippings, and simmer for around 5-7 minutes on low heat until the gravy turns a medium brown color and thickens.
• Taste and adjust the seasonings to your taste.
• Slice the roast and arrange it on a serving platter with the vegetables.
• Drizzle the gravy on top and serve.