Slow Cooker Roast Beef With Peppercorn Gravy

  Last night for supper I made a roast. Its not unusual for me to make one because its an easy "chuck in the slow cooker" meal.  When my husband works 12 hour days the last thing I want to do is make a complicated meal.  I made up the recipe with what I had around the kitchen, and I think it turned out quite nicely.
Throw the following ingredients into your slow cooker:
1 Pot Roast
1/2 can broth ( I used chicken because it was leftover in my fridge)
1/3 cup water
handfull of button mushrooms sliced
1 small onion chopped
  Once the above ingredients are in the slow cooker cover the roast with rosemary and peppercorns, and add a little to the liquid as well. I did this to my family's taste and did not measure it. I used dry rosemary but if you have fresh, all the better. I also used a blend of black, red, and white peppercorns, but black would do just fine.
  Turn slow cooker to high for three hours. Once three hours is up I switched to low for 1 1/2 - 2 more hours. Cooking time will vary on the size of roast used.  I used a medium size.  Remove roast from slow cooker.
  To make the gravy I used the juices left in the slow cooker. I turned the slow cooker back to high and stirred in cornstarch. Cover the slow cooker until liquid is desired gravy consistency.

  I always try to use what I already have in my kitchen.  If you don't have button mushrooms, try another kind you do have. Or if you don't like mushrooms at all just leave them out.  I believe substituting is ok, and makes the recipe more your own.