2-3 lb roast
2 cans (or 1 box) beef broth
2 cans cream of mushroom soup
2 packets dry onion soup mix
Optional: Carrots (sliced) and/or potatoes (cubed)
Heat about 3 tbsp oil in a large skillet on medium-high heat. Sprinkle salt and pepper on roast and sear on all sides (about 2 minutes on each side). Place roast in crock pot. Add carrots and/or potatoes if desired.
Whisk together beef broth, mushroom soup, and onion soup. Pour over roast.
Cook on low heat for about 7-8 hours (depending on the size of the roast and the cut of meat).
Gravy:
Pour 2 cups liquid from crock pot into a saucepan on medium-high heat. Whisk together ¼ cup cold water or milk with 2 tbsp corn starch. Continue to whisk briskly until corn starch is completely dissolved and there are no lumps. Slowly add to broth in pan. Stir frequently with whisk until gravy reaches desired thickness (about 5 minutes).
