Crock Pot New Orleans Pot Roast

Crock Pot New Orleans Pot Roast

3 lb. chuck roast

1 can (10 oz) beefy mushroom soup

1 can (10 oz) cream of mushroom soup

1 packet Ranch dip mix

1 packet brown gravy mix

1 cup beef broth

1 large onion, sliced thick

3 Tbsp. cornstarch

1. Place the onion slices in the bottom of the crock pot.

Lay the roast on top.

2. Mix the soups with the seasoning mixes and the broth.

Pour over the roast.

3. Cover and cook on low for 9 to 10 hours.

Remove the roast.

4. Turn the crock pot to high.

Mix the cornstarch with a little cold water.

Whisk into the juices to thicken.

Turn back to low.

Put the roast back in, if you want.

This roast shreds really well and makes great roast beef po'boys.