Recipe Details
- 2 lbs. carrots - peeled and cut
- 3-4 lb roast (chuck or rump or any kind really)
- 1 large onion
- Lawry's Salt
- Pepper
- Lawry's Garlic Salt
- Dry Au Jus Mix
- Potatoes
- 2/3 cup flour
- butter
- sour cream
- evaporated milk
Put together in a crock pot:
2 lbs of carrots – peeled and cut
3-4 lb roast rubbed with Lawry’s salt, Lawry’s garlic salt, pepper and a pkg of dry au jus.
Top with one large onion, sliced
Cook on high for a couple of hours then turn it to low for 3-4 hours.
Potatoes:
Peel potatoes. Cut them up and boil them until they are tender.
Save the potato water.
Add butter, evaporated milk, sour cream and lots of salt and mash!
Gravy:
Take the meat out of the crock-pot and put it on a plate with the onions. Cover w/tinfoil. Pour a little potato water over the carrots to rinse some of the drippings from them. Remove the carrots from the crock-pot. Pour the drippings in a medium saucepan.
Add 2/3 c of flour and whisk until there are no lumps. Slowly whisk in some of the potato water. Heat the gravy over medium heat until it starts to thicken. After it starts to thicken add enough potato water to make the gravy the right consistency. Taste. If it needs to be more “beefy” add a little more of the au jus seasoning mix.
Make cream corn and green beans as side dishes!
Enjoy!