Pot roast is the ultimate Sunday night dinner. But this recipe, with rich Classic Brown Gravy, is made in a slow cooker – so you can have it any night of the week.
Recipe tags: gravy mix, moderate difficulty, dinner, slow
| 1 can | condensed cream of mushroom soup |
| 1 pkg | Southeastern Mills® Classic Brown Gravy Mix |
| 3 lb | boneless chuck roast |
| 2 lb | potatoes, chopped |
| 3 Tbsp | olive oil, divided |
| ½ tsp | each salt and pepper, divided |
| 1 lb | asparagus, trimmed |
Place roast in insert of slow cooker. Whisk together soup, 1 1/2 cups water and Classic Brown Gravy Mix until blended; pour over roast. Cover and cook on Low for 8 hours or High for 4 hours until meat is tender. Transfer meat to cutting board. Let stand for 10 to 15 minutes before slicing. Cover sauce and set slow cooker to Warm setting.
Break up roast into chunks; serve with potatoes, asparagus and gravy.
Meanwhile, preheat oven to 425˚F. Toss together potatoes, 2 tbsp oil, and 1/4 tsp each salt and pepper. Arrange on parchment paper–lined baking sheet. Bake for 25 to 30 minutes or until golden brown and tender.
Toss together asparagus and remaining oil, salt and pepper. Arrange on parchment paper–lined baking sheet. Bake for 8 to 10 minutes or until tender.
A cross rib or round roast works well, too.