Ingredients:
1 chuck roast, 3 – 5 pounds
Garlic powder, onion powder, thyme, oregano
Salt and pepper, to taste
6 red potatoes, quartered
1 onion, chopped
1 cup baby carrots
1 celery rib, chopped
2 cloves garlic, minced
1 can cream of mushroom soup
1 packet beef gravy mix
2 cups water
Directions:
Place chuck roast in slow cooker and season with salt and pepper, as well as other seasonings. Add cut vegetables to crock pot, arranging around chuck roast. In a separate bowl, whisk together soup, gravy mix, and water. Pour mixture over top of chuck roast and vegetables in crock pot. Cover and cook on high for 3 hours, then turn to low and cook an additional 5 hours. Serve warm and enjoy!
To make pan gravy, ladle desired amount of slow cooker gravy mixture into a small sauce pan; heat to a boil. Meanwhile, create cornstarch slurry (mix together 1 tbsp cornstarch and 1 tbsp water). Slowly whisk slurry into gravy mixture; continue whisking for 2 full minutes or until gravy has reached desired thickness (may require additional slurry mixture).
