"Always start out with a larger pot than
what you think you need."
— Julia Child

Roast In Slow Cooker Gravy

Danielle Fletcher
• Sunday, 26 June, 2022
• 8 min read

This is the first time I've rated a recipe. So when I added all the ingredients it looked like it needed a little water.

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(Source: www.recipetineats.com)


I didn't have time to do low for 8 hours, so I pumped up the heat about 3 hours on high and then low and it still came out great. Will add more water next time.

09/09/2018 I pre seasoned my roast with sea salt, Applewood rub, and onion powder. I also added chopped celery to the veggies, and put about a 1/2c of beef broth in the slow cooker.

Thumb Up(3) Wendy Stewart I didn't change anything (except made mashed potatoes instead of placing them in the crock pot) otherwise cooked it just as displayed & it did not disappoint.

Added some extra minced garlic and will definitely make again! I used russet potatoes since I did not have any red on hand.

Thumb Up(2) Karen Nobleman West I used a 3.5 pound chuck roast followed the recipe and used Campbell’s Healthy Choice Cream of Mushroom rather than celery and added 2-gloves of Garlic.

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(Source: www.FaveSouthernRecipes.com)

It turns out fork-tender with tons of rich flavor and perfectly cooked carrots and potatoes for an all-in-one pot meal that the whole family will love. Serve it up with some biscuits and some salad for a Sunday quality family meal any night of the week.

I like the smoothness of a gravy thickened with tapioca but I also love the additional thickness of the cornstarch. When leaving this for 8-10 hours to cook, one option would be the add the veggies later.

I make sure I put large carrots and potatoes into the slow cooker, because they will take longer to cook. If you like to brown your meat but don’t like washing an extra pan, I highly recommend this multi- cooker which lets you do everything all in one pot.

Beef Roast with Gravy Recipe | Taste of Home Skip to main content I always asked Mom to fix this for special occasions just to smell the aroma of that rich gravy as it cooked.

1 pound fresh baby carrots 1 can (4 ounces) mushroom stems and pieces, drained 1 beef rump roast or bottom round roast (3 pounds) 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1 tablespoon canola oil 1 jar (12 ounces) beef gravy 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 cup water 1 envelope onion soup mix Sprinkle roast with garlic powder and pepper.

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(Source: www.lecremedelacrumb.com)

Quarter the onions, and cut the potatoes, carrots and celery into large chunks. Sprinkle both sides of the beef roast liberally with salt and pepper and sear on both sides in a hot pan.

Add the vegetables, cooking until lightly browned. In this order, add the beef, vegetables, herbs and broth to a slow cooker.

Remove the vegetables and beef from the slow cooker, reserving the broth. Melt the butter in a saucepan over medium heat.

Or was Sunday Supper made up as an excuse for pot roast ? Either way, this is just about as simple, tender, and flavorful as a pot roast can get.

Set it and forget it: That's the appeal of slow cookers, which can put dinner on the table with almost zero effort on your part. From white chicken chili to overnight oatmeal to marinara sauce, there's seemingly no end to what your handy countertop kitchen appliance can do.

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(Source: www.closetcooking.com)

You don't want to leave it in the pan for too long as the meat will continue to cook for hours in the slow cooker. It makes a super rich and comforting beef roast that’s slow cooked, juicy and tender.

The first thing you’ll want to do is chop up the vegetables into a fairly large dice (so they don’t basically liquify over the long period cook time). Searing the meat on all sides takes only minutes on high heat and seals societies much flavor, character and juiciness.

The vegetables act as a snug little bed the for the meat before it gets cozy, delicious, and tucked in for the night. Cover it with a can of stewed tomatoes and add flavor enhancing ingredients that will kick up the taste.

This recipe will yield a lot of delicious juices which is exactly what you’ll need for that mushroom gravy sauce. While the beef cooks in the slow cooker, take a moment to brown the baby Bella mushrooms.

Add mushrooms to a hot pan with little dab of butter and olive oil. While you bring the mushrooms and juices to light simmer, grab a bowl and combine some flour with a little olive oil until it forms a little paste.

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(Source: www.happilyunprocessed.com)

Head back to the pan and whisking it in, add the paste to the mushroom and juices mixture. Whisk and stir in until nuttiness from the flour is cooked out and sauce is thickened and coating the mushrooms, about 5 to 7 minutes on medium heat.

Serve the post roast over mashed potatoes or steamed rice and top with rich mushroom gravy and some slow cooked vegetables from the crock pot. Add your large diced onion, carrots, celery and potatoes to the slow cooker to create a bed for the pot roast.

Toss in stewed tomatoes, splash of red wine (optional), olive oil, chili sauce, ketchup, brown sugar, mustard, Worcestershire, soy sauce, water, and beef broth. In a pan over medium heat, melt butter and olive oil until hot but not brown, and toss in sliced baby Bella mushrooms.

While the juices and mushrooms take a minute to come to a simmer, combine flour and olive oil in a bowl and stir until it forms a paste. Add the paste to the pan and whisk into the juices with the mushrooms until thickened and coating the spoon.

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