Two Envelope Pot Roast
1 mediumbeef chuck roast 2-3 lbs.
1 Tbspcanola oil, to sear the meat
1 pkgonion soup mix
1 pkglow-sodium beef gravy mix
1 Tbspitalian seasoning
12 dash(es)cracked black pepper (12 twists, if using a pepper grinder)
1-2 largecloves of garlic, peeled and minced
3-4 mediummushrooms, sliced
3-4 dash(es)red wine vinegar
How to Make Two Envelope Pot Roast
- Set up and turn on your slow-cooker. Set it on low.
- Heat a skillet over medium heat. Pour the oil into the skillet. Brown the beef on all sides.
While the beef is browning, peel and mince the garlic cloves.
Place the browned beef into the slow-cooker.
Do not turn off the skillet, you will deglaze it.
- Fill a 2 cup measuring cup with water. Add the onion soup mix and the beef gravy mix. Stir with a small whisk.
Pour 1/2 C of the mixture into the hot skillet, stirring to loosen the browned bits. Add the red wine vinegar to the skillet. Stir for just one minute. Pour skillet mixture into the slow-cooker. Add remaining gravy mixture to the slow-cooker.
- Add the Italian seasoning, black pepper, and garlic to the slow-cooker. Stir to distribute seasonings.
You can add the mushrooms now or wait a couple of hours, if you want them firmer. I added them during the last hour of cooking. Cook 6 hours on Low or 4 hours on High.
- When the meat is done, remove it from the slow-cooker. Turn the heat to High. Mix 1 T cornstarch and 1 T water in a small bowl into a slurry. Slowly whisk the cornstarch mixture into the gravy. Let it cook for a couple minutes and the gravy will thicken.
I made this with a 2 lb. chuck roast. You may need more water for a larger piece of meat. I used a 1.5 qt slow-cooker and the 2 C of water covered the meat.
You can add the mushrooms at the beginning if you prefer. Serve with mashed potatoes or noodles.
I had lots of gravy leftover, I saved it and used it for a cottage pie. Yummy!