How to make Pot Roast with no vegs in it?

Question

I want to know how to make a pot roast in the slow cooker with no vegs. I dont want to use mushroom gravy. I would like to use brown gravy and I wanted to know if I use put the roast in the slowcooker and the gravy with some spices if it would turn out ok?

Answer 1

Maybe try and put your roast in with a little water, add a package of lipton onion soup mix over the top and cook all day in slowcooker. Then with the liquid left over, mix it in with a little flour and milk and stir until you have a gravy!

Answer 2

I would use depending on how big/small the roast is between 1/2 - 1 cup of water and some salt and pepper. Let it cook for 4 hours (high) or 8 hours (low). And when you're about to take the roast out is when you put the gravy on top. Cook the gravy separately. Good luck!

Answer 3

Put pot roast in the slow cooker, a cup of water, an envelope of Lipton Onion soup mix, a can of beef broth, salt and pepper. I would not put packets of the brown gravy mix in until after the roast is done because it tends to taste "burnt" after it cooks for 8 hours. After the roast is done, pour of the liquid in a sauce pan (cook on low until done), add about 12 ounces of beef broth, and then thicken with the gravy packets or even a little flour if you don't have a gravy mix. Salt and pepper to taste.

Answer 4

Yes, your pot roast will turn out fine without the veggies. Put in a couple of those brown gravy mixes (with the suggested amount of water) with your roast in your slow cooker. It will be ready in about 8 hours.

Answer 5

Pot Roast Recipe

1 (2-pound) blade cut chuck roast
2 teaspoons kosher salt
2 teaspoons cumin
Vegetable oil
1 medium onion, chopped
5 to 6 cloves garlic, smashed
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins

Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

Answer 6

you dont have to use veggie. I cook it in a little water and beef boullion cubes. When it is done add a little flour and more water and you have yummy gravy.

Answer 7

yes, it would be good with or without veg