Thursday, March 3, 2011

Slow-Cooker Chuck Roast and Mushroom Gravy

This is probably my personal favorite way of having "Pot Roast" for dinner.  The steak seasoning really makes for a delicious roast and an incredibly flavorful gravy.  And just think, all you have to do is pan sear your roast, toss all three ingredients into your slow-cooker and push a button.  Dinner is done.

1-2 T. of extra virgin olive oil
3lb. beef chuck roast
McCormick's Grill Mates Montreal Steak Seasoning
1 can of condensed cream of mushroom soup

-Generously season all sides of the roast.  Heat up 1-2 T. of e.v.o. in a large skillet on medium-high heat.  Once you can smell the olive oil, toss in your seasoned chuck roast and sear each side for about 3-5 minutes (you want to cook one side at a time, creating a nice dark crusting before flipping it to do the next side- this will add loads of flavor, enhance the cooking of the meat and give it a great plate appearance when served). Once you have seared all of it's sides, place the chuck roast inside your slow-cooker.  Pour the can of cream of mushroom soup on top, sprinkle a little more of the steak seasoning over it and cover to cook Slow and Low for 8-10 hours (this is one that really needs to be done slow and low or else it will be tough).  Serve with mashed potatoes and veggies.  Serves 4-6.  Enjoy!

12 comments:

  1. Do you brown the roast before putting it in the crock, or completely raw? I've seen some recipes say to brown it, so just wanted to check before I do it :) Sounds delicious!

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  2. most of the time I do brown my roasts first in bacon grease (which I save in an old jelly jar under my kitchen cabinet) or in extra virgin olive oil. But, in this particular recipe I did not, for no particular reason. I do think that browning it first not only gives better flavor, but it makes it look gorgeous.

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  3. just redid this one this morning, since we are having it tonight for dinner :)

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  4. You don't store your bacon grease in the fridge?

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  5. nope. was told to save it in an old jar under my kitchen sink by my Dad, because that's how my Grandma, his Mom did it. I tend to use it quickly and change jars everytime I do a new batch of bacon.

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