• Place the beef roast in the bottom of a large slow cooker. Add carrots, onion, Italian Dressing Mix, cream of mushroom soup and minced garlic.
• Cover with the lid and cook on low for 6-8 hours, or until the meat can easily be shred.
• Transfer the roast onto a plate or dish and use two forks to shred the beef.
• Once you have shred all of the beef roast, transfer to a serving dish and cover with foil until ready to serve. Serve with the cooked carrots and onions, homemade gravy and your favorite side dishes. Enjoy!

How to Make the Best Homemade Gravy

• Using a fork, remove the onions, carrots, and any large chunks or gristle or fat out of the slow cooker. Transfer the drippings to a blender, adding in a chunk or two of onion for sweetness. Blend until smooth.
• In a large saucepan over medium heat, add the blended drippings and bring to a low boil.
• Taste your gravy and adjust the seasoning by adding more salt, beef broth or onion and garlic powder as needed. 
• In a small bowl, add 2-3 tablespoons of cornstarch to 3 tablespoons of cold water, stirring until combined and smooth. 
• Slowly whisk the cornstarch slurry into the gravy while heating and stirring until the gravy thickens and coats the back of a spoon. If you over-thicken the gravy, add a bit more beef broth.  If your gravy needs to be thicker, add a bit more of the cornstarch and cold water slurry. 
• Remove from the heat and serve immediately along with your pot roast, veggies and side dishes. Enjoy!