Slow Cooker Pot Roast with the BEST gravy: Difference between revisions
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|Source=[https://www.thereciperebel.com/slow-cooker-pot-roast/ TheRecipeRebel.com] | |Source=[https://www.thereciperebel.com/slow-cooker-pot-roast/ TheRecipeRebel.com] | ||
|Yield=6 servings | |Yield=6 servings | ||
|Rating={{ | |Rating={{Good}} | ||
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=== Ingredients === | === Ingredients === | ||
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Remove roast to slice or shred. Stir in ketchup if desired (it just brightens the flavor after a long cook time) and serve juices with roast and vegetables. | Remove roast to slice or shred. Stir in ketchup if desired (it just brightens the flavor after a long cook time) and serve juices with roast and vegetables. | ||
=== Notes === | |||
* Did 2 hours on high, and then over 6 hours on low. The meat was cooked, but not tender; and the veggies were partially/mostly done. Everything could have used another couple hours. | |||
* The sauce was too thick to seep down through the veggies and to the meat, so it sat on top for the entire time. | |||
* The gravy was good, but I would not call it "the BEST". I've made gravy just as good or better. "Easy" is the word I would use for this gravy since it did not use any reduction at the end. | |||
[[Category:Crockpot]] | [[Category:Crockpot]] | ||
[[Category:Beef]] | [[Category:Beef]] | ||
[[Category:Beef Chuck Roast]] | |||
Latest revision as of 01:52, 25 February 2024
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | ~8 hours |
| Source | TheRecipeRebel.com |
| Yield / serves | 6 servings |
| Rating | Good |
Ingredients
- 1 1/2 teaspoons seasoning salt (I use Lawry’s)
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- ~2.5 lb beef roast (chuck or blade is best)
- 2 tablespoons oil
- 1/2 medium onion finely chopped
- 1/2 cup beef broth
- 1 tablespoon tomato paste
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon liquid honey
- 1 tablespoon corn starch
- 1 tablespoon water
- 2 large carrots peeled and sliced
- 1.5 lbs baby potatoes halved if large
- 2 tablespoons ketchup optional
Preparation
In a small bowl, combine seasoning salt, garlic powder, Italian seasoning, onion powder and pepper. Rub over roast completely.
Heat a frying pan over high heat and add oil. Sear roast on all sides, just until browned. Place roast in 4-6 quart slow cooker.
Add onion to the same pan and cook over medium heat until translucent. Add broth, tomato pasta, vinegar, Worcestershire sauce and honey to the pan with the onions. Whisk together corn starch and water and add to the pan.
Cook and stir over low heat, scraping any bits off the bottom of the pan, for 2-3 minutes.
Place potatoes and carrots around roast in slow cooker and pour the sauce over top. Cook on low for 8 hours (low is better, but you can also do high for 4 hours), until roast shreds easily and potatoes are tender.
Remove roast to slice or shred. Stir in ketchup if desired (it just brightens the flavor after a long cook time) and serve juices with roast and vegetables.
Notes
- Did 2 hours on high, and then over 6 hours on low. The meat was cooked, but not tender; and the veggies were partially/mostly done. Everything could have used another couple hours.
- The sauce was too thick to seep down through the veggies and to the meat, so it sat on top for the entire time.
- The gravy was good, but I would not call it "the BEST". I've made gravy just as good or better. "Easy" is the word I would use for this gravy since it did not use any reduction at the end.
