Pot Roast

Amazingly tender pot roast! This is THE BEST recipe for pot roast. The broth that you cook the roast in can be thickened and used for gravy. You don't need to change anything about it! Here's how...

INGREDIENTS:

One large beef roast

1 can beef consume

1 can french onion soup

1 c. water

1 T. garlic salt

Worcestershire sauce, 8+ shakes

Red wine vinegar, 6+ shakes

1/4 c. cornstarch

Start by putting the roast in the crockpot. Dump the soups, water and garlic salt over the top. The worcestershire sauce and vinegar are next. You can decide how much you want to use. If you want a stronger gravy, use more. I really like it strong because it seems to flavor the meat really well too.

Let cook on low all day. If I'm in a hurry, but still want a really tender roast, I start it on high and let the pressure build for about 30 minutes. Then I turn it down to low. It still needs a few hours to cook. Do not take the lid off. It will take longer to cook if you take the lid off.

Remove the roast and pour juices in a small pot. Boil and thicken with cornstarch. You can also add carrots or potatoes to the meat for the last hour or so if you want veggies.