A roast is such a simple thing to prepare, especially in the slow cooker. However, doing it the same way every time can get a little boring. Try this recipe for a variation that your family will enjoy.
1 pkg Taco Seasoning
2 cans Tomatoes
3 Tb Cornstarch (optional if making a thick gravy)
I used my slow cooker, but the idea is the same if you use the oven. Plop the roast into your cooking vessel and sprinkle the taco season all over it saving a tiny bit. Pour the canned tomatoes around the roast and sprinkle the remaining taco seasoning on the tomatoes.
Turn on low and cook for 8 hours. Now you get to decide what kind of sauce you want with your dinner. If you prefer more of a jus, then leave it as it is. If you like a thicker gravy, pull out the cornstarch. A key to using cornstarch is that it must be added to COOL liquid, you cannot add it directly to the pot. Hot liquid leads to lumps and nobody likes that. (blechy) I remove 1/2 cup of the liquid from the pot and allow it to cool. You can also use water or beef broth, I use what is in the pot because it already has flavor. Using a cup, bowl or a gravy shaker, mix the cornstarch and liquid well, until all lumps are gone.
Pour it back into the pot and put the lid back on. It only takes 5 to 10 minutes to get a thick gravy.
Serve with noodles or potatoes, enjoy!