5 Minute Crock-Pot Roast
I love the smell of roast simmering when I come home and this recipe is so simple and the end result is always wonderful. It only takes about 5 minutes to throw it in the Pot, add your seasonings, soup mix and water and then walk away.
Place pork or beef (chuck, rump, shoulder, etc) roast into Crock-Pot.
Season with salt, pepper, garlic powder, and a pinch of hot pepper flakes (optional)
Open one pouch of Lipton Onion Soup Mix and pour over the top of the roast.
Pour approx 3-4 cups of water around the roast rinsing off about half of the onion soup mix.
The roast should be sitting in about 1 inch of water.
Cook on low heat for 8 or more hours or on low for 4 hours and high for 2 hours.
Mix 1/4 cup of cold water with 3-4 tablespoons of cornstarch. Add to meat broth to make the gravy and stir. The gravy should thicken up quickly. Add more cornstarch if it does not thicken enough.
Serve over mashed potatoes, white or brown rice.
