slow cooker roast in gravy
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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yield
4 serving(s)
prep time
10 Min
cook time
8 Hr
method
Slow Cooker Crock Pot
Ingredients For slow cooker roast in gravy
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3 lbblade roast
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3 Tbspvegetable oil
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2 Tbspkitchen bouquet
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1 cbeef broth
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1 cancream of mushroom soup
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1 pkgonion soup mix
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1 Tbspworcestershire sauce
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1 Tbspred wine vinegar
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1 tspgarlic powder
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1/2 tspthyme
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1/4 tsppepper
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2 Tbspbutter
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2 Tbspflour
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1/4 cdry red wine
How To Make slow cooker roast in gravy
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1In a bowl combine the broth, mushroom soup, onion soup, worcestershire sauce, red wine vinegar, garlic, thyme and pepper. Set aside
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2Add 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.
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3Pour over roast in crock pot cover and cook on low for 6 to 8 hours.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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