Crockpot Beef Roast, Taders, Carrots, and Gravy

Linda Smith


I like to use a crockpot or slow cooker for this because I can set it and still do other things and not worry about it.

★★★★★ 2 votes
6 with left overs
35 Min
4 Hr
Slow Cooker Crock Pot


1 large
beef chuck, boneless
1 small
onions, small white (sliced in rings)
balb garlic (roasted)
1 c
sweet red wine
2 c
beef broth
spice rub ( salt, pepper, garlic powder, celery seed, about 1/2 teaspoon each)
4 medium
potatoes quarted
4 large
carrots( cut in half and cut in half again)


1/2 c
3/4 c
broth from roast


1In large pan add 2 tablespoons olive oil. Put spices in grinder and pulse, rub spices on both sides of roast, heat pan and brown roast on both sides. remove from pan and set aside.
2Put onion rings in pan let cook till transparent, add wine to pan and let boil to get crunches off bottom, add beef broth and cook another 5 minutes,
3Put beef roast in crockpot add roasted garlic pour mixture over cook on high for 1 hour then add potatoes and carrots, cook another 3 to 4 hours on high.
4Remove roast, potatoes and carrots leave on platter to rest covered.
5Pour broth from roast into large sauce pan put on stove on medium heat, mix flour and water to make a paste, when broth comes to a boil add paste whisking constantly so it doesn't get lumpy. serve

About this Recipe

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