INGREDIENTS
Chuck roast / Rump roast (desired size depending on slow cooker size)
~5 Red potatoes (or ~2 Russet) - chopped, skin optional
Baby carrots
2 cans Cream of mushroom soup
1 packet onion soup mix
1 packet ranch powder
1 packet beef gravy mix
DIRECTIONS
Brown outside of roast in a skillet.
Place roast on top of vegetables in slow cooker.
Mix the soup/seasoning packets together in a bowl and dump over the roast.
Cook on low ~10 hours, or high ~5 hours.
*I made a version of this using (2) 2lb cuts of roast, 1 cream mushroom, the 3 seasoning packets, like 6oz of beer, various seasonings, and chopped red potatoes (red potatoes taste awesome cooked in beer in slow cooker, I 1st had them when I did a corned beef). I served over grits cooked in ckn broth and mixed with cheese. The grits were meh but they were good when the gravy from the slow cooker was poured on.(see photos)
more photos
