Slow Cooker Pot Roast

Last week when my daughter and I went shopping, they had pot roast on a good sale, so I got a package.  I was thinking that it had one good size roast and one small size roast, but it ended up having two good size ones.  As I stated in my last post, I've been looking on Pinterest for recipes and cooking tips.  There were quite a few links to blogs about cooking one day and puting together multiple meals for the coming month.  So when I was browning my pot roast before puting it in the slow cooker, I decided to follow some instructions and make up a second one to freeze.  We had a great dinner last night (with leftovers for my lunch and some to give to my father too) and now I have one in the freezer just waiting for me when I'm low on ideas for meals, or we are going to be gone much of the day.

Here's my simple pot roast recipe:

5-6 medium red potatoes, cut into 1 1/2 inch pieces
two handfuls of baby carrots, cut in half
three stalks celery, cut in 1/2 inch pieces
salt and pepper to taste
onion powder (my husband can't eat onions, but you can use fresh instead of powder if you like)
1 can beef consumme
your choice of pot roast

I spray the slow cooker, then place the vegetables in the bottom.  I then add the seasonings.  I brown the roast on each side for about 2-3 minutes, then add it to the slow cooker.  Add the can of beef consumme and cook on low for 7-9 hours or high 4-5 hours.

When the meat and vegetables are done, I take them out and put them in a serving bowl and cover to keep warm.  Then I transfer the liquid to a saucepan and make a gravy.  I won't give you directions for thickening because I haven't perfected that part yet.  When I use cornstarch, my gravy is wonderful the first day, but its more like jelly after being refrigerated.  When I use flour, it tends to get a bit lumpy, but the flavor is wonderful.  I wish I had paid more attention when my grandma was teaching me how to make gravy!!  If anyone has any great tips for gravy, post them in the comments.

For freezing:  I used a gallon freezer storage bag.  I put the vegetables and the browned roast in the bag.  I didn't add a can of the beef consumme because I didn't have a second one.  From what I have read on other food blog sites, if you add the marinade/liquid to the bag and then freeze it, when the food is thawing the meat gets a little extra flavor.  So my bag has the vegetables and meat ready to be taken out of the freezer and put in the slow cooker.  Some people suggest that when you take it out of the freezer, let it sit on the counter for 30 minutes before adding it to the slow cooker.  Your cooking times will have to be adjusted.