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
prep time
10 Min
cook time
8 Hr
method
Slow Cooker Crock Pot
yield
4 serving(s)
Ingredients
- 3 pounds blade roast
- 3 tablespoons vegetable oil
- 2 tablespoons kitchen bouquet
- 1 cup beef broth
- 1 can cream of mushroom soup
- 1 package onion soup mix
- 1 tablespoon worcestershire sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 cup dry red wine
How To Make slow cooker roast in gravy
-
Step 1In a bowl combine the broth, mushroom soup, onion soup, worcestershire sauce, red wine vinegar, garlic, thyme and pepper. Set aside
-
Step 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.
-
Step 3Pour over roast in crock pot cover and cook on low for 6 to 8 hours.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes