We love having pot roast and mashed potatoes and gravy on Sundays. I got the idea for the spinach & mushroom from The Domestic Art Cookbook (Vol. II). I normally make a more traditional pot roast but it was nice to try something new. My kids were less than enthused about the spinach in it. But John & I loved it. Next time I wouldn't throw the carrots in, because we like to steam them and candy them with some butter and sugar. I think this pot roast would especially be good for a special occasion because it is more colorful and pretty.
3 lb. beef roast
1 small onion, sliced
1 packet dry onion soup mix
4-6 cups water (enough so that the roast is 1/2 submerged)
2 cloves minced garlic
2 bay leaves
1 box frozen chopped spinach or
2-3 cups fresh spinach
2-3 cups sliced mushrooms
Combine onion, soup mix, garlic, bay leaves, and water, mix. Place roast in crock pot. Cook on high 5-7 hours. (I like to start it the night before on low, especially if it is frozen, and then turn it to high 4 hours before we eat). Add spinach & mushrooms and cook until vegetables are tender (around 1 hour). Mix 1 cup of drippings with 1 packet brown gravy mix (substitute 4 T cornstarch if needed).
Wonderful with mashed potatoes.