1 (8 oz container) fresh mushrooms, sliced (or 1 can of mushrooms, drained)
1 medium onion, sliced thinly
1-2 cups water
3/4 cup A-1 Steak Sauce
Garlic Powder
Pepper (Fresh Ground or the powdery stuff)
3/4 cup milk
1/4 cup flour
1/2 pound egg noodles, cooked as directed on package OR hot cooked rice
In a large crockpot, create a bed of mushrooms and onions, with the middle "hollowed out". (leave space in the middle for your roast)
Place the roast in the middle of the crockpot. Pour the water over top of the roast, using your judgement on how much to add. I used about 1 1/2 cups. Season the roast with garlic powder and pepper. Pour the A-1 over the roast.
Turn your crock pot on low for 7-10 hours. You can do it on high for 4-5 hours, but it will be more moist and tender if you do 7-10 hours on LOW.
Once your roast is finished, (when you get home from work or a long day of shopping!), use a soup ladle or large spoon, and spoon off some or all of the juicy stuff, and all the mushrooms and onions you can grab and put in a small saucepan. Place on the stove on medium high heat. Mix the milk and flour together with a fork, trying to get rid of any lumps. Once your "broth" comes to a boil, add in the milk mixture slowly, stirring as you go.
Keep stirring, on medium high heat, until the gravy thickens and comes to a boil.
Now you're ready to assemble the deliciousness! Start with a bed of egg noodles (or rice), top with some gravy, then top with your meat (or put it on our side, if you like, because that's what I did) and top again with a little more gravy.
My review: This is the best pot roast ever. Carrots can be added to it too. But, back to the roast: it is the most moist pot roast ever, with insanely good flavor. It reminded me of steak, but the meat melts in your mouth. Absolute deliciousness. Try it sometime!! It can also be done in the oven, baked for 2 hours on 350 degrees F, but if you have a crockpot, USE IT!
