3 1/2 to 5 lb. beef or pork roast
6 to 8 red potatoes, scrubbed clean but not peeled, cut into quarters
1 medium sweet yellow onion, chopped or sliced (your preference)
1 small package peeled baby carrots
2 to 4 stalks celery, chopped
1 small head of cabbage, quartered
2 pkgs. McCormick’s slow-cooker pot roast seasoning mix
2 (10 oz. ea.) cans beef gravy (I use chicken gravy with pork)
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. black pepper (more or less to taste)
1 tbsp. dried basil

Place prepared vegetables in Crock-Pot. I start with carrots followed by potatoes, onions, celery and cabbage. Rinse roast and pat dry. You may sear / brown the roast in a skillet, if you like, but it isn’t necessary. Place roast on top of vegetables. Pour beef gravy over roast and veggies.

In a small bowl combined the 2 packages of seasoning mix with 1 cup water and whisk together. (Mixture will be thick; add more water if needed to mix thoroughly). Add the remaining spices to the seasoning mix stir well and pour over roast and veggies. Place lid on Crock-Pot and cook on low 8 to 10 hours or on high 4 to 6 hours, or until potatoes and carrots are tender and roast is done.

Note: Salt is optional for this recipe. The seasoning mix and gravy both contain sodium. I do not find a need to add additional salt.

Variation: Cream of mushroom soup may be used in place of beef gravy.

Submitted by: Connie Baker