This is one of our standbys. I can throw it in the crock in the morning and have the main part of the meal ready to eat when we are.
3 pound beef roast
1 teaspoon granulated garlic
1 package onion soup mix
2 cans of mushrooms (feel free to use another can or 3 our family loves mushrooms!)
1/2 cup water
2 cups water
2 bouillon cubes
1/2 cold water
2 tablespoons corn starch
Spray the inside of the crock with your favorite spray. Put the roast in the crock. Sprinkle with the garlic and onion soup mix. Pour the cans of mushrooms over the roast. Add water. Put the lid on the crock and cook on low 8-10 hours. (If you need to rush it you can put it on high for 4-5 hours.)
When done remove roast to a plate and cover to keep warm. Remove mushrooms to a separate bowl. I pour the juice into a pot and add 2 cups of water and 2 beef bouillon cubes. Bring to a boil. While coming to a boil, mix the cold water and 2 tablespoons corn starch together. When the gravy comes to a boil, pour the corn starch mixture into the pan and stir until thick.
We serve this with either mashed potatoes or egg noodles and usually broccoli or green beans. Mushrooms are served over the meat and gravy.