Pot roast is probably the most common thing to fix in the crock pot. And I've tried it a few different ways. But once I found this recipe for Company Pot Roast, I'll never make it any other way. It's is awesome!
Company Pot Roast
1 (2-pound) boneless chuck roast, trimmed
1 1/2 Tbsp ground pepper
1 Tbsp vegetable oil
14 small red potatoes, quartered (about 2 pounds)
3 small onions, quartered
1 (16-ounce) package baby carrots
2 (10 1/2-ounce) cans French onion soup
1 (2.8-ounce) tube dried tomato paste
1/4 cup all-purpose flour
1/2 cup water
1. Rub both sides of roast with pepper. Brown roast on all sides in hot oil in a large, nonstick skillet over medium-high heat. Place roast in a 6-quart electric slow cooker.
2. Arrange vegetables around roast. Combine soup and tomato paste in a small bowl, stirring with a wire whisk; pour evenly over roast and vegetables.
3. Cover and cook on HIGH 1 hour. Reduce to LOW, and cook 9 more hours or until roast and vegetables are tender. Remove roast and vegetables to a platter; cover and keep warm.
4. Pour drippings into a large skillet. Combine flour and water in a small bowl, whisking until smooth; gradually add to drippings in skillet. Bring to a boil; cook, stirring constantly, 10 minutes or until gravy is slightly thickened and bubbly. Serve gravy with roast and vegetables.