Wednesday, March 18, 2015

Pot Roast and Beef Gravy in a Slow Cooker

Here is an easy and hearty meal to put on the table for your family
any day of the week! 

Just start with your traditional root vegetables,
carrots, onions and potatoes
chopped and layered into the slow cooker. 
Some celery can also be added for good measure. 

Then, a 3# Chuck Roast was placed on top and seasoned with 
1 tbsp of Steak Seasoning
and sprinkled with some Crushed Rosemary, to taste. 

Some people would perhaps advise to pre-sear the roast in a pan on the stove to seal in the moisture. 

I have found that it isn't worth the hassle.  

I just top the roast with 1-2 tbsp of olive oil
which helps to keep the roast from getting too dry. 

Finally one cup of beef broth was added.

Set it AND forget it!

This roast was left on low for 8 hours and 
I came home to an amazing aroma throughout the house 
and this delectable roast ready for dinner. 

Now, for the gravy!

Depending on how much gravy your family likes, 
feel free to adjust the recipe accordingly. 

I happen to have some gravy lovers of my own, 
who don't get gravy very often, 
so I splurged and made 2 cups.  
(Crazy, I know, right!)

After removing the roast from the slow cooker, 
I just poured the juice into the measuring cup and into the sauce pan. 

Now, making gravy is pretty easy, 
as long as you remember one IMPORTANT step. 

Pre-hydrate the corn starch! 

Unmodified corn starch is NOT hot water soluble, 
which means if you add it directly to the hot broth, 
it won't dissolve and there will be all of these little balls (or eyes) 
in your gravy. 

I'm pretty sure you don't want that! 

So, for 2 cups of broth, 
2 tbsp of corn starch are needed. 

This should be whisked up in a small about of cool/room temperature water to start with,
then added to the beef broth.

You can thank me later!

Bring the broth to a boil, 
which is what activates the starch,
or more correctly, 
denatures the starch in order to absorb the water

Simmer for just a few minutes, 
while stirring. 

Then, it will continue to thicken as it cools.  

Here is the roast on the platter, just before serving. 

And, here it is with the gravy! 

The gravy could probably use some salt, 
but since my guys will add salt to everything anyway, 
I didn't bother…

Cook Time: 5 hours on high or 8 hours on low
Serves: at least 6, (thankfully we finally had some leftovers!)

2 cups Carrots
1 medium Onion- chopped
4 Potatoes - cubed
3 Stalks of Celery
1 tbsp Steak Seasoning
Crushed Rosemary - to taste
1 tbsp Olive Oil
1 cup of Beef Broth
2 tbsp Corn Starch

  • Chop vegetables and layer into slow cooker. 
  • Place roast on top of vegetables. 
  • Season with Steak Seasoning and Crushed Rosemary, rub in with olive oil. 
  • Cook on low for 8 hours or on high for 5 hours. 
  • Measure out 2 cups of broth, add to sauce pan for gravy. 
  • Whisk 2 tbsp of corn starch into water, then add to broth. 
  • Bring to a boil and simmer for less than 5 minutes until begins to thicken. 
  • Top roast with gravy and serve.