Slow Cooker Roast in Gravy

barbara lentz

By
@blentz8

This remind me of my moms Sunday roast meals only better. Sorry mom. This roast comes out so moist and you can cut it with a spoon and the rich gravy is sooooo great over mashed potatoes. I served this with mashed potatoes and steamed broccoli with rave reviews


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Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

8 Hr

Method:

Slow Cooker Crock Pot

Ingredients

3 lb
blade roast
3 Tbsp
vegetable oil
2 Tbsp
kitchen bouquet
1 c
beef broth
1 can(s)
cream of mushroom soup
1 pkg
onion soup mix
1 Tbsp
worcestershire sauce
1 Tbsp
red wine vinegar
1 tsp
garlic powder
1/2 tsp
thyme
1/4 tsp
pepper
2 Tbsp
butter
2 Tbsp
flour
1/4 c
dry red wine

Directions Step-By-Step

1
In a bowl combine the broth, mushroom soup, onion soup, worcestershire sauce, red wine vinegar, garlic, thyme and pepper. Set aside
2
Add oil to large dutch oven and heat and get it hot. Rub the kitchen bouquet all over the meat. Sear in oil on all sides and transfer to a crock pot. Deglaze the pan with red wine and let evaporate scrapping up bits from the bottom of pan. Add the butter and melt it than add the flour and make a roux. Stir in the soup mixture and thicken a bit.
3
Pour over roast in crock pot cover and cook on low for 6 to 8 hours.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American