Slow Cooker Pot Roast with Gravy

A classic comfort food made crock pot easy. Have a full meal with left overs ready when you get home. Spend a few minutes making gravy and you're the dinner hero.

I started with a chuck roast. You can use a leaner cut of beef but it will not be as tender. We like our roast falling apart. I browned mine before adding and cooked the onion and garlic a little before starting but skip both these parts if you want. Most home cooks do but I think the minimal work adds some additional flavor.

Rating

A solid 4 and sometimes a 5... ok a 4.5.

Notes: not a lot to say. Vary your veggies some if you want. This is defiantly a 9-10 hour cook. Set your slow cooker to 9-10 hours and let it go to warm after that. Mine was not done (falling apart) at 8 hours.

Start by pealing and cutting up 3-4 russet potatoes  and 4-5 carrots. Mince 2 cloves of garlic.

Start with a 2 1/2 to 3 pound chuck roast. If there are large chunks of fat you can remove them but don't do much. Rinse and pat dry.

Optional step #1: Over medium high heat with 2 t oil, brown meat for about 3 minutes per side.

Optional step #2: in the same pan, cook a medium onion chopped for a few minutes until just starting to clear (about 2 minutes) then add 2 cloves of minced garlic for another 30 seconds. Add the 1/4 cup ketchup and remove from heat.

Add potatoes and carrots to a large crock pot. This is a 6.5 quart. Top with the onion, garlic and ketchup.

Lay the meat on top. Cook on low for 9-10 hours.

Remove the meat and tent.

Remove the veggies and tent. Pour all the remaining liquid to a sauce pan. You may use a fat separator here if you want. Start over medium high heat and bring to a boil.

While liquid is getting to a boil, mix together 1/2 cup AP flour and about half a can of beef broth. Whisk or mix in a Tupperware shaker. Add the remaining broth to the sauce pan. You can add more broth if you want more gravy.

Once the liquid is boiling, slowly add the flour mixture while whisking continuously. Continue over medium high heat, boiling and whisking until thickened and then 1-2 minutes more.

Slow Cooker Pot Roast with Gravy

by DrDan at 101 Cooking for Two February-22-2013

A classic comfort food made crock pot easy. Have a full meal with left overs ready when you get home. Spend a few minutes making gravy and you're the dinner hero.

Ingredients

• 2 1/2 to 3 pounds chuck roast
• 3-4 medium russet potatoes
• 1 medium onion
• 4-5 carrots
• 2 cloves garlic minced
• 2 t oil
• 1/4 cup ketchup
• 1/2 cup AP flour
• 1 14 oz can beef broth

Instructions

1) Start by pealing and cutting up 3-4 russet potatoes and 4-5 carrots. Mince 2 cloves of garlic.2) Start with a 2 1/2 to 3 pound chuck roast. If there are large chunks of fat you can remove them but don't do much. Rinse and pat dry.3) Optional step #1: Over medium high heat with 2 t oil, brown meat for about 3 minutes per side.4) Optional step #2: in the same pan, cook a medium onion chopped for a few minutes until just starting to clear (about 2 minutes) then add 2 cloves of minced garlic for another 30 seconds. Add the 1/4 cup ketchup and remove from heat.5) Add potatoes and carrots to a large crock pot. Top with the onion, garlic and ketchup. 6) Lay the meat on top. Cook on low for 9-10 hours.7) Remove the meat and tent. Remove the veggies and tent. 8) Pour all the remaining liquid to a sauce pan. You may use a fat separator here if you want. Start over medium high heat and bring to a boil.9) While liquid is getting to a boil, mix together 1/2 cup AP flour and about half a can of beef broth. Whisk or mix in a Tupperware shaker. Add the remaining broth to the sauce pan. You can add more broth if you want more gravy.10) Once the liquid is boiling, slowly add the flour mixture while whisking continuously. Continue over medium high heat, boiling and whisking until thickened and then 1-2 minutes more.

Details

Prep time: 15 mins Cook time: 9 hour 15 mins Total time: 9 hour 30 mins Yield: 6 servings

Updated

February 22 2013

DrDan