Slow Cooker Roast Beef With Mushroom Gravy  

This recipe is so simple, its almost stupid. I mean that in the least offensive way, but seriously, how can something so good and so bountiful be so darn easy? When I first found this recipe, I was absolutely astonished by how something that is made in two steps could be so praised by everyone who eats it. This one is a keeper. It takes about 7 minutes to put together (perhaps I will post a video, one day, showing you that it really does take this long). Then you throw everything in your slow cooker, and BAM! A roast beef that is juicy, fall apart-ey, and can be used in so many meals. Plus, it usually lasts my boyfriend and I four days of consistent meals.

                         Feeds 12                    

• 2 cans cream of mushroom soup
• 1 packet of dry onion soup mix
• 1 1/4 C water
• 3-5lbs pot roast meat (I use inside round roast or sirloin tip)
• Spices to taste (I use rosemary, thyme, himalayan salt, black pepper)

1. Mix the cream of mushroop soup, dry onion soup mix and water, and pour it into your slow cooker. Preheat your frying pan to medium-high, and add a tbsp of olive oil.

2. Pat your roast with paper towel, so that it is dry. Season all sides generously with the spices you chose, and pat them in.

2. Sear each side of your roast for a minute, until it develops a golden crust on each side. If you are new to searing meat, make sure you do not move the meat around while it is searing, otherwise it won't have the time to develop that nice crust.

3. Put your roast into the slow cooker and coat it in the gravy mixture. Cook on LOW for 8 hours. Serve over potatoes and veggies, or in sandwiches (such as my STELLAR sandwich recipe in the "sandwiches" tab).

Recipe adapted from allrecipes.com