Slow Cooker Pot Roast

Yesterday, I (very cruelly) left you hanging. I know you were waiting with bated breath to hear the results of my adventures in slow cooking.

Well, my friends, it was an incredible success!! Fall-apart juicy and delicious, my pot roast was everything I hoped for. And the leftovers? You guessed it. Even better.

Lucky for you, I documented my crock pot journey for your viewing pleasure. It all began on Monday evening...

First, I lined my crock pot with a slow cooker liner. (Genius invention, by the way.)

Then, I chopped stuff up and dumped it into my slow cooker. First onions, then celery.

Then, I slapped a bunch of Montreal steak seasoning all over my roast. And I tossed that in the crock pot, too.

Next came the potatoes. (Doesn't that roast look cozy nestled in there?)

And the carrots and bay leaves.

Then I put the lid on and shoved the crock in my messy fridge until the next morning.

After a lovely night's sleep, I woke up and put on my ratty-yet-comfortable slippers. (Yes, this is important in the making of my pot roast!)

Then I pulled out my crock out of the fridge and dumped a packet of onion soup mix on top of everything else. (Sure, it's full of preservatives, but it tastes so onion-y and good. Don't be a hater.)

And some liquid: Worcestershire sauce, beef broth, and one delicious beer. Then I put the lid on, and set that sucker to cook on low for 10 hours.

Then I took a picture of the clock to prove that it was morning.

And I got ready for work. I wore purple shoes on Monday.

Fast forward through lots of e-mails, conference calls, blah, blah, blah. This is what greeted me when I walked in the door:

Hear that? It's angels singing.

Crock Pot + Erin  = Best Friends 4 Ever

Slow Cooker Pot Roast
Serves: 8

1 large onion, sliced
3 ribs celery, cut into large pieces
3.5 pound beef roast (I used top round roast)
2 teaspoons Montreal steak seasoning
2 pounds potatoes, cut in half (or in quarters, if they're large)
10 carrots peeled and sliced in half or thirds
2 bay leaves
1 packet onion soup mix
1 tablespoon Worcestershire sauce
2 cups beef broth
1 bottle beer
1 tablespoon corn starch

Pat the Montreal steak seasoning on the roast, and dump everything except the corn starch into your crock pot. Cook on low for 10 hours. Place two cups of cooking liquid in a small sauce pan over medium-high heat. Whisk in the corn starch. Allow mixture to simmer for 5 minutes, whisking often, until thickened. Serve the gravy with the pot roast.