Crock Pot Roast Beef
Heather (of Faith Lifts, Moms of Grace and Swank Web Style) wants everyone to share a good Crock Pot recipe. Well, I LOVE my crock pot, so… 
Rub roast with equal parts salt, pepper, onion powder, garlic powder and/or any other seasonings that you prefer. Be creative. You know what your family likes. Place beef roast - I use chuck, shoulder or when I can find it sirloin tip roast (My hubby prefers sirloin and the roast is usually not that expensive) - in crock pot with enough water to cover the bottom of the pot. 1 packet of Lipton Onion Soup mix or 2 or 3 cubes of beef bullion. Also add any carrots, potatoes or celery that you will be using, at this time. I also add a dash of Worcestershire Sauce at this time.
Cook on low for 8 to 10 hours, depending on roast size. Add chopped onions and/or potatoes about 4 hours before cook time is up, if you want to use them.
When roast has reached desired doneness, for me it is when it falls apart when I poke it with a fork, take out of crock and set aside. Place veggies in a bowl to the side, or place in the dish with the roast for presentation.
I make a gravy out of the juice in the bottom of my crock. I pour it into a small pan, through a strainer to catch any big pieces of fat, add another dash of Worcestershire Sauce, and bring to a boil. While that is coming to a boil, I blend 1 tbs of corn starch with 2 tbs cold water, whisk well. Pour this mixture into your roast juice, whisking well. Reduce heat, let simmer for a min, then remove from heat.
