Favorite Pot Roast

Once you try this melt-in-your-mouth pot roast recipe (and its gravy), it will be your favorite, too.

Cornstarch for gravy not pictured.

Favorite Pot Roast

1 (10-3/4 oz.) can condensed cream of mushroom soup, undiluted
1 packet brown gravy mix
1 packet au jus gravy mix
1 (10.5 oz.) can French onion soup, undiluted
1/2 cup of water
1 (3 lb.) boneless rump roast
2 tbsp. of cornstarch for the gravy

In a medium bowl, combine mushroom soup and packets.  Slowly add French onion soup stirring well.  Add water in the same manner.  Put boneless rump roast in a 6 qt. slow cooker.  Pour soup mixture over roast.  Cover and cook on low for 8-10 hours or until roast reaches an internal temperature of 170 degrees.*

Gravy:  When roast is done, remove to a platter and cover with foil.  Transfer 2 1/2 cups of the broth to a medium saucepan and heat on medium until boiling.  Meanwhile, in a small bowl, mix 2 tbsp. of cornstarch with just enough cold water to make the mixture a liquid.  Slowly add the cornstarch mixture to the boiling broth stirring well.  If gravy becomes too thick, add more broth.  If gravy is too thin, add additional cornstarch/water.  Slice roast and serve with gravy.

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 *Once my roast reaches 170 degrees (around 8 hours), I let it cook another hour or so for extra tenderness.

 If you are sensitive to salt, use lower sodium options for the packet mixes and soups.