Simple Sunday Pot Roast,Pot Pie

Simple Sunday Pot Roast,Pot Pie 3-4 lbs beef roast/chuck, trimmed of most of the fat 1 lb baby carrots 5 medium red potatoes, scrubbed, & cut into 1" cubes 1 packet brown gravy 1 packet onion soup mix 1 Tbsp Weber Chicago Steak Seasoning 1 cup water salt & pepper as needed cornstarch & water to thicken juices for gravy Place the majority of the cubed potatoes & baby carrots in the bottom of an 8QT slow cooker. Sprinkle brown gravy packet over the top. Pour 1 cup of water on top of the veggies. Salt & pepper roast & place it on top of the veggies. Place any remaining vegetables on the sides of the roast. Sprinkle the top with an onion soup mix & steak seasoning. Cook on low for 6-8 hours or until vegetables are done. Remove meat & let rest on a cutting board before slicing & serving. Scoop out vegetables into a serving bowl. Drain liquid through a mesh strainer into a saucepan. Heat mixture on the stovetop until boiling. Make a cornstarch slurry (about 3 Tbsp cornstarch to about 1½ Tbsp COLD water) and whisk it into the boiling liquid. Stir until thickened. Season with additional salt & pepper or steak seasoning. Serve over beef & veggies. If you want to make pot pie from the leftovers, you need to cut up about 1½ cups of beef chunks, & have 3 cups of the potato/carrot mixture leftover. Also if you have 1 cup of gravy leftover that's fabulous too. Put all of the beef chunks, potatoes, carrots, & gravy into a container in the fridge until you are ready to make your pie.