Crockpot French Onion Roast

I sure do love me a good roast. I didn't always, but once I learned the secrets of getting a yummy roast every time (low and slow; lots of salt), it's one of my favorite dishes. This was a good roast, the kids and Brad loved it, but I though the gravy fell a little flat. It didn't have as much flavor as a roast made the same way with Onion Soup mix. But it was still pretty good.

Crockpot French Onion Roast
kosher salt
coarse ground black pepper
3-4 pound boneless beef chuck roast
1-2 Tbsp canola oil
8 carrots, peeled and cut into large pieces
1 onion, quartered
1 (10.5oz) can Campbell’s condensed french onion soup
flour (optional)
water (optional)

Rub the roast with a generous amount of salt and pepper. Heat the oil in a large skillet and sear meat over high heat. You want a nice brown color on each side of the roast. Add more oil and lower heat if needed. Remove from heat and set aside. Add the carrots and onion to the bottom of the crock pot. Pour the soup into the bottom of the crock pot along with 1/2 can of water.
Place roast in the crock pot on top of the vegetables. Cook on low for 10 hours.
Slice or shred roast removing and big pieces of fat. You can serve it like this with the "juice" from the roast or you can make gravy, like I did. Ladle most of the "juice" into a saucepan and bring to a simmer. In a small cup, mix 3-4 tablespoons of flour with a little water until it's the consistency of school glue. Pour slowly into the saucepan, a little at a time, whisking furiously to (hopefully) avoid lumps. Keep adding the "glue" until it's the consistency you desire...you may have to make more glue. Taste and adjust seasonings. I had to add salt and pepper.

Adapted from REAL MOM KITCHEN

Family Rating:
Brad: ****
Jordan: ***
Eli: ****
Phoebe: ****
Overall Family Rating: 15/20