Tried and Approved
- 2-1/2 lb top or bottom round roast
- 2 lb +/- russet potatoes
- 2 lb carrots
- 2 medium-large onions
- 1 pkg frozen peas
- 3 cans beef broth
- 2 pkgs of beef stew seasoning
- 2 pkgs of brown gravy mix
- 1/4 cup flour for thickening
- Salt/Pepper to taste
Mix two cans of beef broth with one package of beef stew seasoning in crock pot. Peel potatoes, halve and place in broth mixture in bottom of crock pot. Place larger carrots on top of potatoes. Add a few sliced/diced onions on top next. Place roast in crock pot next on top of vegetables. Sprinkle a little Salt/Pepper on roast. Sprinkle one (or partial) package of beef stew seasoning on top of roast. Cover roast with last of onions.
Slow cook on low for several hours. Add the rest of smaller carrots. Slow cook more hours.
When potatoes are fork tender, remove all from broth. Add gravy mix and flour slurry in broth. Add frozen peas. Turn crock pot on high and add all back to pot.
Cook. Cook. Cook. Eat. Bonus if you have biscuits.