Pot Roast with Gravy
Serves: 4
Prep time: 25 minutes
In slow cooker: 4-5 hours on low
2-4 pound beef chuck roast, pot roast, or buffalo roast
10-12 baby red potatoes, cut in half
5 carrots, peeled and cut in large chunks
1 large onion, cut in large wedges
4 celery stalks, cut in large chunks
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon dried basil
1/2 teaspoon salt
2 cloves fresh garlic, minced
Fresh ground pepper to taste
Perfect beef gravy:
1/3 cup butter, cut in chunks
2/3 cup milk
1/3 cup all-purpose flour
1 3/4 cup beef broth from roast
1 tablespoon beef bouillon (I buy reduced sodium from Costco)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Lightly grease inside of large crockpot with cooking spray. Layer (in this order) potatoes, carrots, onions, & celery on the bottom of your crockpot. Gently set roast on top of vegetables.
In a small bowl, mix together beef broth, worcestershire sauce, basil & salt. Pour directly over roast.
Grind some fresh pepper over roast & gently rub garlic all over roast, using gloves if you wish.
Cook on low setting for 4-5 hours, checking at the 4 hour mark to see if it is done. It should be tender - try not to overcook!!! :)
Once roast is done - switch to warm setting and make gravy:
In a medium saucepan melt butter over medium heat. Add flour, salt, pepper, and garlic powder, stir with whisk. Slowly add beef broth and milk, stirring briskly with whisk as you pour in. Add beef bouillon. Stir frequently until gravy becomes thick: 5-10 minutes. There should be NO LUMPS! :)
Cut roast into slices and put on dinner plates with the veggies surrounding and add gravy over everything. Enjoy!!
*NOTE* Look for organic, free range meat if possible. You want a roast that is a healthy red-pink color with strips of white marbled throughout. That is fat and will give the roast good flavor. I do not recommend buying any meat that is not organic or free range. If we can't afford beef a certain paycheck, we eat chicken!
Prep time: 25 minutes
In slow cooker: 4-5 hours on low
2-4 pound beef chuck roast, pot roast, or buffalo roast
10-12 baby red potatoes, cut in half
5 carrots, peeled and cut in large chunks
1 large onion, cut in large wedges
4 celery stalks, cut in large chunks
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon dried basil
1/2 teaspoon salt
2 cloves fresh garlic, minced
Fresh ground pepper to taste
Perfect beef gravy:
1/3 cup butter, cut in chunks
2/3 cup milk
1/3 cup all-purpose flour
1 3/4 cup beef broth from roast
1 tablespoon beef bouillon (I buy reduced sodium from Costco)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Lightly grease inside of large crockpot with cooking spray. Layer (in this order) potatoes, carrots, onions, & celery on the bottom of your crockpot. Gently set roast on top of vegetables.
In a small bowl, mix together beef broth, worcestershire sauce, basil & salt. Pour directly over roast.
Grind some fresh pepper over roast & gently rub garlic all over roast, using gloves if you wish.
Cook on low setting for 4-5 hours, checking at the 4 hour mark to see if it is done. It should be tender - try not to overcook!!! :)
Once roast is done - switch to warm setting and make gravy:
In a medium saucepan melt butter over medium heat. Add flour, salt, pepper, and garlic powder, stir with whisk. Slowly add beef broth and milk, stirring briskly with whisk as you pour in. Add beef bouillon. Stir frequently until gravy becomes thick: 5-10 minutes. There should be NO LUMPS! :)
Cut roast into slices and put on dinner plates with the veggies surrounding and add gravy over everything. Enjoy!!
*NOTE* Look for organic, free range meat if possible. You want a roast that is a healthy red-pink color with strips of white marbled throughout. That is fat and will give the roast good flavor. I do not recommend buying any meat that is not organic or free range. If we can't afford beef a certain paycheck, we eat chicken!
