– Originally posted June 23, 2012.As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef
Smells are such an important component to the dining experience. Have you ever walked by a restaurant and the smells have been so wonderful that you turned and walked right in? That is what I love about the slow cooker. You set it up, turn it on and then you really need to leave. If you stay, it smells good, but you really get the full effect after walking in after being gone for a good 6-8 hours. Your mouth starts to water and you are drawn to the kitchen. I put this up there with the smell of bacon frying and fresh-baked cookies coming out of the oven.
The beef is just so tender and the earthiness of the mushrooms just gives it a great down-home flavor.
A short list of ingredients.
A quick mix to cover the roast.
In the pot on a bed of mushrooms.
While you may be tempted to eat it right then, don’t forget to make the gravy!
There you go.
3 Minute Crock Pot Roast
- 8 Oz. Sliced Mushrooms
- 2 to 3 Lbs. Boneless Chuck Pot Roast
- 1 Envelope French Onion Soup Mix *
- 1/2 C. Dry Red Wine
- Guar or Xanthan (for thickening) ** (I used Wondra flour)
Give the slow cooker a shot of cooking spray. Dump the mushrooms in the bottom of crock pot and plunk the roast on top of them.
Mix together the soup mix and wine, and pour it over the whole thing. Slap on the lid, set the timer to Low, and forget about it for 8 hours.
When finished, fish out the roast (carefully, it will be very tender), and use the guar or xanthan to thicken up the juices in the slow cooker. Serve this gravy with the pot roast.