Crockpot Pot Roast with Gravy

 

 

 

 

 

 

 

Ingredients:

3-4 lbs beef chuck roast
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup beef broth
1 packet onion soup mix
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
4 large potatoes, peeled and diced
4 large carrots, peeled and chopped
Salt and pepper to taste

Directions:

Heat olive oil in a large skillet over medium-high heat. Sear the beef chuck roast on all sides until browned. Remove from heat and set aside.
In a crockpot, combine the beef broth, onion soup mix, Worcestershire sauce, soy sauce, garlic, and chopped onions. Stir to combine.
Place the seared roast into the crockpot, covering it with the broth mixture.
Add the potatoes and carrots to the crockpot, surrounding the roast with the vegetables.
Cover the crockpot and cook on low for 7-8 hours, or until the roast is tender and easily shreds with a fork.
Remove the roast and vegetables from the crockpot and set aside.
To make the gravy, pour the liquid from the crockpot into a saucepan and bring to a simmer over medium heat. In a small bowl, mix 2 tablespoons of flour with a little water to make a slurry. Whisk the slurry into the simmering liquid and cook until the gravy thickens.
Serve the roast with the vegetables and pour the gravy over the top.
Prep Time: 15 minutes | Cooking Time: 7-8 hours | Total Time: 7 hours 15 minutes | Kcal: 480 kcal | Servings: 6 servings