Pot Roast with Carrots and Mushrooms

Photo by my children...

I was trying to strain the juice for the gravy before everything got cold.

 

 

Super easy, super delicious slow cooker pot roast!  Delicious flavors, savory sauce and tender baby carrots.  One of the best roast recipes!

 

1 pound baby carrots

1 1/2 cups fresh sliced mushrooms

3 pound beef roast (rump or bottom round)

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1/4 teaspoon salt

1 tablespoon vegetable oil

1  12 ounce jar beef gravy

1  10 ounce can condensed cream of mushroom soup, undiluted

1 cup water

1 envelope onion soup mix

 

Place baby carrots on the bottom of the crockpot.  Sprinkle roast with garlic powder, salt and pepper.  Heat the vegetable oil in a large skillet.  Brown the roast on all sides.  Set aside.  Sautee the mushrooms in the vegetable oil.  Drain and place in crockpot with carrots.  Place roast on top of the carrots and mushrooms.

In a large mixing bowl, combine the gravy, mushroom soup, water and onion soup mix.  Pour mixture over the roast.  Cover and cook on low for 6 to 8 hours or until the meat is tender.  Remove the roast and vegetables from the crockpot.  Strain the gravy/juice to remove bits.  Pour juice into serving container to pour over roast.