I made the best pot roast the other day and I have to document what I did so I can make this again.
1 onion, sliced
3 cloves garlic, minced
2-3 lbs thick chuck steak
1 Tbsp beef bouillon powder
1/2 tsp salt
1 tsp black pepper
2 cans cream of mushroom soup
1 can sliced mushroom stems & pieces
1 cup water
2 Tbsp cornstarch
2-3 Tbsp water
Place everything except cornstarch and last bit of water in the slow cooker and cook on high for 6-7 hours. Remove the pot roast to a serving dish with the onions and mushrooms. Strain the liquid into a large pan and bring to a boil. Whisk together cornstarch and smaller amount of water. Whisk roux into the gravy and stir well to prevent lumps. Simmer 1-2 minutes and serve.
I served this with mashed potatoes. The pot roast was yummy and it was the best gravy I have ever made.
