pot roast crock pot recipe gravy Pot roast recipe

Pot roast crock pot recipe with gravy

Total Time

Prep: 15 min. Cook: 8 hours

Makes

10 servings

This slow-cooker roast beef and gravy is unbelievably easy. On busy days, I put this main dish in the crock and forget about it. My family likes it with mashed potatoes and fruit salad. —Abby Metzger, Larchwood, Iowa

Ingredients

  • 1 boneless beef chuck roast (3 pounds)
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1/3 cup sherry or beef broth
  • 1 envelope onion soup mix

Directions

  1. Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast.
  2. Cover and cook on low for 8-10 hours or until meat is tender.

Can you freeze Roast Beef and Gravy?

Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

Slow-Cooker Roast Beef and Gravy Tips

Should the roast beef be covered with liquid in the slow cooker?

There’s no need. Simply follow the recipe and make sure the lid covers the crock tightly. When braising meat, the liquid needs only to cover about half of the cut of meat. Stewed meat, on the other hand, is fully submerged in liquid.

Can I overcook roast beef in a slow cooker?

You can’t overcook chuck roast or pot roast in a slow cooker! These leaner, tougher cuts of meat benefit from the long, slow moist heat of the slow cooker.

What can I serve with slow-cooker roast beef and gravy?

Perfectly mashed potatoes, of course! Why not try one of these 13 mashed potato classics? We also have 100 other easy side dishes that will take this meal over the top.

—Christine Rukavena, Taste of Home Book Editor

Nutrition Facts

4 ounce-weight: 267 calories, 14g fat (6g saturated fat), 90mg cholesterol, 517mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 27g protein.

March is a fickle gal. Being the third month of the year, March marks the end of winter and the start of spring. She brings us daylight savings.

Sun sets later = yay.

Lose an hour sleep = boo.

March is also notorious for her rollercoaster weather every year. Despite the sudden weather plummet (seriously, a 30-degree drop in one day?!) and feisty 40-mph winds that render hairspray useless…I still gotta love March.

After all, it’s my family’s birthday month. My brother, cousin, and myself all have birthdays in March. Even Baby Bulldog turns 1 next week. He’ll chew on his new bone while the rest of us inhale cake.

Plus, it’s the only month we’re encouraged to sport knee-high green shamrock socks while eating tender corned beef with cabbage.

If corned beef isn’t your jam, there’s this delicious Slow Cooker Pot Roast with Gravy…

This Slow Cooker Pot Roast with Gravy is what comfort food is all about. Hearty, savory, and satisfying.

The gravy is what makes this pot roast so yummy. Serve this up with rice, buttered noodles, crusty bread, or creamy mashed potatoes.

Here’s to March.🍀

This Slow Cooker Pot Roast with Gravy is what comfort food is all about. Hearty, warm, and full of savory goodness in every bite.

Prep Time: 15 mins

Cook Time: 12 hrs

Total Time: 12 hrs 15 mins

Servings: 8 -10

  • 4 lbs boneless beef chuck roast
  • 4 TB olive oil
  • 6 carrots, peeled/roughly sliced
  • 6 stalks celery, roughly sliced
  • 2 onions, quartered and roughly sliced
  • 8 cloves garlic, chopped
  • 1 cup Cabernet Sauvignon
  • 2 bay leaves
  • 4 TB tomato paste
  • 3 cups regular strength beef broth
  • 2 TB corn starch dissolved in 2 TB water
  • kosher salt and freshly ground black pepper
  • freshly chopped parsley for garnish

  • Trim beef of some excess fat, but don't trim it fully. Use paper towels to dry beef thoroughly. Slice roast into 8 even pieces. Generously season all sides of beef with kosher salt and freshly ground black pepper, pressing down to adhere seasoning to meat.

  • In a large Dutch oven or large pot (not nonstick,) heat up 2 TB olive oil over medium-high heat. Once oil is hot, brown half of the beef pieces on all sides. Repeat with other 2 TB olive oil and remaining pieces of beef. Transfer beef to slow cooker and set aside.

  • In the original Dutch oven/large pot, add the carrots, celery, onion, and garlic over medium high heat. Stir/cook 5 minutes. Transfer mixture to the slow cooker. Pour wine into the Dutch oven/large pot and deglaze over medium heat, scraping any leftover bits from the bottom of pot. Reduce to simmer, and simmer about 4 minutes or until liquid is almost reduced by half. Add wine mixture to the slow cooker. Add bay leaves. Fill slow cooker with broth and cook 12 hours on low or 6 hours on high.

  • Transfer meat and veggies to a serving platter and keep warm; skim fat off the liquid in slow cooker. In a saucepan, stir tomato paste for 1 minute over medium heat. Add the liquid from slow cooker and whisk until combined. Add kosher salt and pepper to taste. Add dissolved corn starch mixture to the liquid; bring to a boil and stir until thickened to a gravy consistency. Pour gravy over the pot roast with veggies. Garnish with parsley if desired. Serve with rice, buttered noodles, crusty bread, or potatoes.

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

Source: Chew Out Loud

Slow Cooker Sensations…

  1. Slow Cooker Tender Roast Chicken

  1. Slow Cooker Corned Beef with Cabbage

  1. Slow Cooker Smoky Brisket

How do you make gravy from meat juices in a crock pot?

How do you make gravy from beef drippings?.
Melt butter over medium-low heat and whisk in the flour. ... .
Slowly pour a cup of the hot broth into the flour mixture, whisking well. ... .
Cover the slow cooker and cook over high heat until thickened, approximately 30 minutes to 1 hour..

Do you put vegetables in bottom or top of crock pot roast?

Prepare vegetables and add to the bottom of a lightly greased 6 qt. (or larger) slow cooker. Heat vegetable oil over medium-high heat in a large cast iron skillet. Using tongs, sear meat on all sides until browned and place on top of vegetables in the crockpot.

How do you thicken roast gravy in a crock pot?

After your pot roast is done cooking, you may want to thicken the gravy. The easiest way to do this is to stir in a cornstarch slurry during the last hour of slow cooking time. You'll combine two tablespoons of cornstarch with two tablespoons of water in a small bowl and stir until smooth.

Do you have to brown a roast before putting it in the crockpot?

Slow cooker recipes don't always instruct you to brown meat before adding it to the pot, but there are some advantages to doing so. If you sear meat to a crusty brown with a little oil in a hot skillet, the meat develops more complex flavors and improves the dish.

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