Pot Roast

• salt and pepper to taste

• steak seasoning

• 2 tablespoons canola oil 2 cans cream of mushroom with roasted garlic soup

• 1/2 packet Lipton french onion soup mix

• 3/4 cup Chianti red wine or a sweet red

• 1 tablespoon Worcestershire

• 1 cup beef broth

• 4 pound pot roast

• 1 bag baby carrots

• 8 quartered red skin potatoes

• 1 onion cut into wedges

• 1 package sliced bella mushrooms

• 2 tablespoon cornstarch + 2 tablespoon cold water

Liberally season roast with salt, pepper, and steak seasoning. Set aside.

In a slow cooker whisk soup with French onion mix, wine, Worcestershire and beef broth.

Heat a large nonstick saucepan to medium high, add oil. Once oil is hot place roast in it.

Let sear 4 minutes per side. Remove and place in slow cooker, cook 8 hours on low.

At hour 3 add veggies.

5 minutes before you are ready to serve, remove veggies with slotted spoon and remove roast to rest. Cover with foil to keep warm.

Set crock pot heat to high.

Whisk cornstarch and water together and stir into crock, let it low simmer and thicken up for 5 minutes uncovered.

Slice roast and serve with veggies and gravy and sprinkle some fresh parsley over everything