- Cut the roast into 3 or 4 smaller size chunks and dredge in 1/4 cup of flour.
- Add 1 to 2 tablespoons of oil heated in a skillet on the stovetop. Brown all sides of the floured meat.
- After browning the meat, place it in the slow cooker. If the roast is not very thick, place the meat on a rack to lift it up so at least the top part is out of the liquid. Pour grease from the skillet and scrape up any bits off the bottom and add them to the slow cooker.
- Combine the remaining flour, gravy mix, soup mix, and cold water. Stir until well blended. Pour the gravy mixture over the roast. Be sure that the meat is not completely covered with liquid so that it can be exposed to the steam during the cooking process.
- Cover, turn on high, and cook for 1 hour; then turn down to low and cook for 6 to 8 hours, or cook on just low for 8 to 10 hours.
- The meat should be tender when done and should have an internal temperature of at least 145 degrees F.
- Remove the meat from the slow cooker; cover loosely with foil and set aside.
- Pour all the juices into a large saucepan and check thickness of the liquid to use as gravy. If it is too thick, add a little water. If the liquid is too thin, make a thickener of 1 tbsp. of flour and 1/2 c. cold water. Mix well and then add a little at a time to the gravy while cooking on medium-high on your stovetop. Add thickener until the gravy is the desired consistency.
- Slice the meat or pull it apart into small pieces. Serve with the gravy and mashed or un-mashed potatoes.
|Prep Time: 20 minutes|
Cook Time: 6 or more hours
Container: 4 or 5 quart slow cooker
|-||3 1/2 pounds beef roast (arm, shoulder,chuck, bottom round, or rump)|
|-||1/2 cup flour, divided|
|-||1 packet brown gravy mix|
|-||1 packet dry onion soup mix|
|-||2 cups cold water|