I tried this a Sunday or two ago and have been wanting to pass it along. It was one of the easiest and best Yankee-style pot roasts I've had ever - you don't even have to brown the roast first. Don't let the extreme ease fool ya - it's super tasty.
You'll need:
a 1 and 3/4 lb. beef roast (I used a cheap old chuck - my favorite)
1/2 c. flour
salt and pepper to taste
1 envelope onion soup mix
1 envelope brown gravy mix
2 c. cold water
Rub the roast with about 1/4 c. of flour (or more, if needed) and salt and pepper. Place in a 5 quart slow cooker.
In a bowl, combine soup, gravy mix and remaining flour; stir in water and continue stirring until well blended. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Slice roast beef and serve with gravy.
(I haven't tried cooking the veggies in with the roast because it is a very thick sauce, but when I do, I'll report back.)
