Crockpot Beef Roast, Taders, Carrots, and Gravy

Linda Smith

By
@Cookenwithlov

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.


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Comments:

Serves:

6 with left overs

Prep:

35 Min

Cook:

4 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1 large
beef chuck, boneless
1 small
onions, small white (sliced in rings)
1
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)

GRAVY

1/2 c
flour
3/4 c
water
broth from roast

Directions Step-By-Step

1
In 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.
2
Put 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,
3
Put 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.
4
Remove roast, potatoes and carrots leave on platter to rest covered.
5
Pour 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