one 3 pound chuck roast
red potatoes (as much as you desire
carrots as much as you desire
1 large onion--chopped
cream of mushroom soup (I used a GF one)
1 cup water
1 bouillon pack optional
minced dried onion
cornstarch
Directions:
Slice the red potatoes in halves or quarters depending on the size of them. Slice carrots in lengthwise sticks. Cook on stove in water 10 to 15 minutes. Drain and place in the bottom of a crock-pot that has been sprayed with a bit of oil. Top with chopped onions. Place your roast on top of the vegetables. Mix your cream of mushroom with 1 cup of hot water in which a bouillon pack has been dissolved (or you can omit the bouillon). Pour over the ingredients in the crock-pot.Sprinkle the roast with minced dried onion.
Cook on low for 9-10 hours. (You can half the time if on high, but I prefer low).
When done remove veggies and meat onto a plate. Use 2 rounded tablespoons of cornstarch and mix with a bit of the liquid in a separate pot on the stove. Slowly add the rest of the liquid and heat stirring constantly until it thickens and comes to a boil. Simmer a few more minutes. This makes a lot of gravy!
Serve with red cabbage Sauerkraut if desired.
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