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1.
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Rinse the roast and coat top, bottom and sides with Montreal steak seasoning, pressing down to make sure the seasoning sticks well.
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The amount listed is approximate as I have never measured it.
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I just sprinkle enough to create a good crust on all surfaces.
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2.
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Heat olive in a skillet on high heat, then sear all sides of the roast.
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I find using two pairs of tongs makes holding the roast up to sear the sides pretty easy.
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3.
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Place seared roast in the bottom of your slow cooker.
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Mine is oval shaped, and I believe its 5-quarts.
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4.
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Sprinkle the pack of onion soup mix on top of the roast, then pour the beef broth around the sides.
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The amount of broth is approximate.
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Use enough to bring the level almost all the way up the side of the roast, but not completely covering it or the soup mix will float off.
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5.
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Layer the baby carrots on top of the roast, then layer the potatoes on top of the carrots.
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I use a lot of potatoes because theyre my husbands favorite part, so you may choose to use less.
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I also cut my potatoes fairly small since my husband doesnt like them to taste too potato-ey.
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Yes, he actually said that.
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6.
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Place the lid on your slow cooker and cook on low for 8 to 10 hours.
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Dont worry if you have to cook it a little longer because of your work schedule.
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The beauty of a slow cooker is that an extra hour or two probably isnt going to ruin your meal.
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My slow cooker is awesome because it has a digital timer and temp control that automatically changes to its warm setting once the cook time is through.
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7.
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When there is still about 30 minutes left of the cook time, I go ahead and get my pot of rice started.
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Cook according to package instructions.
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8.
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Once the roast and vegetables are done, transfer the carrots and potatoes into a bowl with a lid.
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Then transfer the roast to another lidded dish and pour just enough of the broth over the roast to moisten it.
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Make sure you put the lids on both dishes so nothing dries out while youre making the gravy.
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You could put all three into the same dish if you have one large enough to do so.
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I separate them because I pull the roast apart and remove any fat before serving.
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9.
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Pour the can of cream of mushroom soup into a medium sized pot.
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Now comes the most difficult part in my opinion.
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Using a wire mesh strainer placed on top of the pot containing the soup, slowly and carefully pour the broth from the slow cooker into the pot.
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You will need to use oven mitts, as the slow cooker ceramic will still be hot.
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I recommend pouring in a little at a time and stirring with a whisk between additions.
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Whether or not youll use all of the broth will depend on how thick or thin you like your gravy.
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So you may not add use all of the broth.
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*Note: The straining is needed to remove most of the Montreal steak seasoning.
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You could try skipping this step if youd like, but do so at your own risk, as your gravy will likely be super peppery if you do.
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10.
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Stir the soup and broth together until well mixed.
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Heat the pot on medium heat until the gravy is heated through, stirring occasionally.
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11.
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Since my husband is very picky, I also go ahead and remove any visible fat from the roast while the gravy is heating.
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However, please feel free to let each person handle doing that for their own serving if youd like.
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12.
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Serve the roast and vegetables with the rice and gravy and enjoy.
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My husband only puts the gravy on the rice, but I drown everything in it.
