The Soup Diva

• One beef chuck roast, between 2 and 3 lbs
• 1 envelope onion soup/dip mix
• 12 yellow or red potatoes, cut into chunks
• 12 oz bag baby carrots
• 1 cup water
• 2 tbsp Worcestershire sauce
• Salt, pepper, and garlic powder to taste
• 2 tbsp flour
• 2 tbsp milk

Place potatoes and carrots into crock pot. Sprinkle with salt, pepper, and garlic powder. Liberally salt and pepper roast on all sides and place on top of vegetables. Sprinkle soup mix on top. Add Worcestershire sauce and 1/2 cup water. Cover and cook on low all day.

Gravy:
Remove meat and vegetables to a platter or casserole dish and tent aluminum foil over. Pour liquid from crock pot into sauce pan and heat on medium high. While liquid is heating, stir flour into remaining 1/2 cup of water until completely smooth; add milk. Whisk mixture into bubbling pot juices and continue heating until it begins to thicken. remove from heat. Serve with meat and vegetables when cooled somewhat.

Another roast variation is my take on the “3 packet roast.” Sprinkle 1 packet of brown gravy mix on the bottom of the slow cooker; season roast and add to crock. Sprinkle 1 packet onion soup mix on top of meat. Add potatoes and carrots around meat, sprinkle with salt and 1 packet Italian dressing mix. Sprinkle 1/2 cup water over the top. Cook all day on low. Remove meat from crock to plate and tent with foil to rest; slice when ready to serve. Serve vegetables and au jus straight from the crock or transfer to serving dishes.