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Roast with Potatoes and Corn
Course: DinnerCuisine: AmericanDifficulty: Easy
Servings
5
servingsPrep time
5
minutesCooking time
8-9
hours
Cook Mode
Keep the screen of your device on
Ingredients
3-5 lbs large chuck roast
1 1.9 oz packet beefy onion soup mix
1/2 packet packet brown gravy mix
1 yellow onion, sliced
2 cups beef broth
2 ears of corn, cut in half to make them shorter
Salt
Pepper
Parchment paper to cover the roast
4 small-medium sized russet potatoes, poke holes in the potatoes
Directions
- Add the chuck roast into a large slow cooker and sprinkle the beefy onion soup mix, brown gravy mix, onion, and beef broth over the top of the meat.
- Cover with the parchment paper, making sure the parchment paper is big enough to fold over the sides of the slow cooker. Place the corn and potatoes on top of the parchment paper and give a dash of salt and pepper. Cover with a lid and cook on low for 8 to 9 hours
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