September 12, 2011

Crock-Pot Pot Roast with Gravy

Mmmm.... pot roast. So tasty, and surprisingly, not too expensive if done right. Pot roast can also be made and frozen, thus giving you leftovers for a later date.

1 medium sized pot roast
5 cups water
5-6 red potatoes
1/2 pound carrots
1 large onion
1 Lipton brand onion soup or herb and garlic mix
salt and pepper to taste

For the meat, I like to buy the cheapest cut possible, while still being good quality. Add the meat and 2 cups water to the Crock-Pot first, turn to low and let cook for approximately 4 hours. Next, add the potatoes, carrots, and onion. For the veggies, I like to use what I have laying around my apartment, which this week included some red potatoes, onions, and baby carrots. Sprinkle soup mix on top, then pour in the remaining 3 cups of water. Turn the Crock-Pot to high and let it cook for 2 more hours.

For the Gravy:
Take 3 cups of water from the Crock-Pot and pour into a sauce pan on the stove. Turn the stove to high. Next, whisk in 1-2 tablespoons of corn starch or flour. Make sure to whisk continuously or you'll end up with lumpy gravy.

Voila! A simple, tasty, and inexpensive meal for the whole family.


  1. I'm loving the slowcooker idea. You can start the CrockPot before you go to class and keep it going through out your day. Plus if you live with a few roommates you can split the cost and feed everyone at the same time. And to top it off, it even sounds like it would taste good, which is more than you can usually say for cheap food.

  2. I have a slowcooker home too, but I haven't tried to use it since there is not much of recipes that I can use with a slowcooker. So this posting would be helped for me to use a slowcooker! Thanks!