Sunday Pot Roast (Crockpot) with Buttered Carrots

This winter we have been eating more pot roast than we have in the past 2 years combined.  Mostly due to the fact that there are so many recipes out there on Pinterest.  This one is a combo of a couple of recipes I have seen posted on various sites.   I prefer not to cook my veggies in the crock pot with the meat because I really don't like the consistency they get, the mush factor as I call it.  These carrots pair so well with pot roast and they are super simple and quick.  I also served this one with store bought mashed potatoes just to make things easier.  Nowadays some of the premade refridgerated ones are pretty good and SO easy.
Also, I know traditionally people serve a pot roast with the natural juices that the meat creates but I prefer to thicken that liquid up and make a delicious gravy.

INGREDIENTS FOR ROAST:

Pot Roast Beef
1 envelope pot roast seasoning
1 envelope au jus mix
12 oz coke, pepsi or root beer
1 C water or beef broth
mushrooms (optional)

ROAST INSTRUCTIONS:

• Place roast in crock pot
• Whisk together 1 C water (or broth) with slow cooker packet and pour on top of roast
• Pour in the 12 oz soda and add mushrooms if desired
• Set slow cooker to low and cook 7 hours.
• After 7 hours remove lid and sprinkle au jus packet over roast, recover and cook an additional 15 minutes.
• Transfer roast to cutting board and prepare gravy if you prefer a thicker gravy

FOR GRAVY:

2-3 T cornstarch mixed with 1/4 C cold water

Transfer cooking liquid to saucepan and place over medium/high heat.  Whisk in cornstarch slurry.  Season with salt and pepper if desired.  Continue to cook until desired consistency, about 3 minutes or so.

FOR CARROTS:

Slice as many carrots as desired and place in a sauce pan with 3 T butter and 1/4 C vegetable stock or water.  Continue to cook until desired consistency (I like mine to still have a bite to them).  Top with fresh parsley and salt. Yum!