Beef Roast with Bacon-Green Chili Gravy

Julie Smith


Found this recipe on Betty Crocker Website. We like spicy food so instead of garlic pepper, I use McCormick's Spicy MONTREAL STEAK Seasoning. I use 2 tablespoons McCormick's Spicy MONTREAL STEAK Seasoning on the beef roast then browning. The gravy is thin so if you like a thicker gravy add cornstarch/water or flour/water to it.

★★★★★ 1 vote
25 Min
10 Hr


4 slice
bacon, cooked
3 lb
beef chuck roast
1/2 tsp
garlic pepper
2 medium
carrots, chopped
1 can(s)
green chiles, mild chopped (4.5-oz)
1/4 c
beef broth, reduced sodium
1/4 c
chili sauce
1 Tbsp
all purpose flour


1Cook bacon in 12-inch nonstick skillet over medium heat. Cook until brown and crisp: remove to paper towel.
2Sprinkle roast with garlic pepper. Cook beef in bacon fat over medium heat for 5 to 6 minutes turning until brown on both sides.
3Spray a 4 to 5 quart slow-cooker. Place beef in cooker. Top with bacon and carrots. Mix green chilies, broth, chili sauce, and flour in small bowl; pour over beef.
4Cover and cook on low heat setting for 10 to 12 hours.
5Place beef on platter. Stir gravy in cooker and serve with beef.

About this Recipe

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy