Roast and Gravy

One of my favorite Sunday afternoon meals is to have Roast, Rice, and Gravy.  I love that you can throw it in the crock pot and it be ready when you get home.  It's also the meal I grew up eating most Sunday afternoons.  I've had several people lately ask me how we fix our roast, so I thought I'd share.

Cook Time: 8 hrs
Yields: 6 servings

Ingredients

3 lb Chuck Roast*
Pepper
Seasoned Salt
Flour
2 TBSP Olive Oil
3 cans Cream of Mushroom Soup
Potatoes (optional)
Carrots (optional)

Directions

1. Trim roast if it needs trimming.  Coat all sides in pepper, seasoned salt, and then flour.
2. Heat olive oil in a large skillet (use enough olive oil to cover the bottom of the skillet).  Brown roast on all sides to a golden brown, about 5 min per side.
3. Place roast in crock pot.  Add soup (use more cans if you want more gravy), potatoes, carrots, and anything else you want.  (I do not add potatoes or carrots to mine since Jarod and I don't really eat vegetables, and I absolutely despise the taste of carrots.  However, my Dad does add potatoes and carrots, so feel free if that's your thing!)
4. Cook on Low for 8 hrs.

* Please note the type of roast is EXTREMELY important.  People always ask why their roast is so tough and mine is so tender...it's all due to the type of roast, so make sure you get a Chuck Roast!

I normally throw this in the crock pot on Saturday night so it will be ready when we get home from church on Sunday afternoon.  My crock pot automatically switches to warm after the set amount of time, but it's not going to hurt it much to cook longer than 8 hrs, should just make it that much more tender.

From Katie's Kitchen