Week Day Comfort Food: Slow Cooker Pot Roast

Terrible hankering for pot roast when I was planning out this week's menu -- blame the turning leaves and cooler breezes -- but I couldn't quite figure out which pot roast recipe to use. And then I decided "To heck with it! I can't go wrong chucking random roastie ingredients in the slow cooker!" So that's what I did. And it was turned out pretty darn fabulous.

Slow Cooker Pot Roast

Serve 2, with lots of leftovers for soup or whathaveyou

Ingredients

• 3 lb boneless chuck roast
• 1 small red onion, halved and sliced
• 6 cloves garlic, crushed
• 4 oz sliced white button mushrooms
• 2 Tbsp tomato paste [Amore Tomato Paste Double Concentrated Tube]
• 1 envelope onion soup mix [Lipton]
• 1 bottle stout [Guinness 250 Anniversary Stout]
• As many chopped carrots and baby potatoes as will line the bottom of your slow cooker insert

Directions

Arrange carrots and potatoes at bottom of slow cooker insert.

Add with roast. Top with mushrooms, onions, and garlic.

Whisk stout, onion soup mix, and tomato paste together and pour over everything.

Cover and cook on LOW for 8-10 hrs.

Remove meat and vegetables to a warm oven. Whisk cornstarch and water together to make a slurry and whisk into the juices at the bottom of the slow cooker. Cook on High for 10 minutes or until thickened. Serve.

This roast made more than enough for two for supper so I shredded the remaining meat (we ate all the veg) and made a really tasty beef barley soup with frozen mixed vegetable blend, frozen pearl onions, more mushrooms, quick-cooking barley, leftover gravy, broth, bay, thyme, salt, and pepper.