Prep Time: 15 mins | Cook Time: 6 hrs | Total Time: 6 hrs 15 mins | Yield: 8 Servings
This dish is slow-cooked to perfection for more than 6 hours! Meat, veggies, and a delicious gravy in one serving? Yes, please! Try this recipe now!
INGREDIENTS :
- 4 tbsp olive oil
- 3 tbsp cold water
- 3 tbsp cornstarch
- 2 tbsp flour
- 3-4 pounds Chuck Roast, see notes for other cut options
- Meat Seasoning:
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp paprika
- 2 tsp brown sugar
- 1 tsp onion powder
- ½ tsp black pepper
Gravy:
- 1 tsp low sodium soy sauce, can sub-Worcestershire
- 1 ½ tsp onion powder
- 1 c chicken broth
- 1 tsp garlic powder
- 1 cube beef bouillon, or 1 teaspoon better than bouillon
- 2 c beef broth
Sides:
- 2 pounds whole carrots, cut into halves or thirds
- 2 ¼ pounds baby potatoes, see notes
Finishing the Gravy:
- 1 tbsp cold unsalted butter
- 2-3 drops of Kitchen Bouquet browning and seasoning sauce, optional: gives it a darker color
DIRECTIONS :
- Use paper towels to pat dry the roast.
- In a mixing bowl, add all the ingredients for the seasonings. Whisk to combine. Sprinkle them over the roast and toss to coat.
- Sprinkle flour over the roast and toss again to coat.
- Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
- Add the roast into the hot skillet, then sear for about 3 minutes per side. Transfer it to the slow cooker.
- In a mixing bowl, add all the ingredients for the gravy. Stir until well blended.
- In the same skillet, add a bit of the gravy and scrape the bottom to get the browned bits. Pour it into the slow cooker together with the rest of the gravy.
- Slice the potatoes into two, peel the carrots and slice them into two as well. Scatter them around the roast.
- Cover and seal the slow cooker, then cook everything for about 5 to 6 hours on a high setting or 8 to 10 hours on a low setting.
- Transfer the ingredients to individual serving plates. Cover each to keep warm.
For the Gravy:
- Add the juices from the slow cooker into a saucepan, then place it on the stove and let it boil.
- Add slurry, then stir until well blended. Simmer for a few minutes until the texture becomes thick.
- Reduce the heat to low, then add cold butter and allow it to melt. Remove from the heat. Stir in salt and pepper to taste.
- Serve with the roast and veggies. Enjoy!
THE BEST CROCK POT ROAST RECIPE WITH GRAVY
Yield:
8
Prep Time:
15 minutes
Cook Time:
6 hours
Total Time:
6 hours 15 minutes
Ingredients
- 4 tbsp olive oil
- 3 tbsp cold water
- 3 tbsp cornstarch
- 2 tbsp flour
- 3-4 pounds Chuck Roast, see notes for other cut options
- Meat Seasoning:
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp paprika
- 2 tsp brown sugar
- 1 tsp onion powder
- ½ tsp black pepper
- Gravy:
- 1 tsp low sodium soy sauce, can sub-Worcestershire
- 1 ½ tsp onion powder
- 1 c chicken broth
- 1 tsp garlic powder
- 1 cube beef bouillon, or 1 teaspoon better than bouillon
- 2 c beef broth
- Sides:
- 2 pounds whole carrots, cut into halves or thirds
- 2 ¼ pounds baby potatoes, see notes
- Finishing the Gravy:
- 1 tbsp cold unsalted butter
- 2-3 drops of Kitchen Bouquet browning and seasoning sauce, optional: gives it a darker color
Instructions
- Use paper towels to pat dry the roast.
- In a mixing bowl, add all the ingredients for the seasonings. Whisk to combine. Sprinkle them over the roast and toss to coat.
- Sprinkle flour over the roast and toss again to coat.
- Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
- Add the roast into the hot skillet, then sear for about 3 minutes per side. Transfer it to the slow cooker.
- In a mixing bowl, add all the ingredients for the gravy. Stir until well blended.
- In the same skillet, add a bit of the gravy and scrape the bottom to get the browned bits. Pour it into the slow cooker together with the rest of the gravy.
- Slice the potatoes into two, peel the carrots and slice them into two as well. Scatter them around the roast.
- Cover and seal the slow cooker, then cook everything for about 5 to 6 hours on a high setting or 8 to 10 hours on a low setting.
- Transfer the ingredients to individual serving plates. Cover each to keep warm.
For the Gravy:
- Add the juices from the slow cooker into a saucepan, then place it on the stove and let it boil.
- Add slurry, then stir until well blended. Simmer for a few minutes until the texture becomes thick.
- Reduce the heat to low, then add cold butter and allow it to melt. Remove from the heat. Stir in salt and pepper to taste.
- Serve with the roast and veggies. Enjoy!