Slow Cooker Roast in Gravy

barbara lentz


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

☆☆☆☆☆ 0 votes
10 Min
8 Hr
Slow Cooker Crock Pot


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3 lb
blade roast
3 Tbsp
vegetable oil
2 Tbsp
kitchen bouquet
1 c
beef broth
1 can(s)
cream of mushroom soup
1 pkg
onion soup mix
1 Tbsp
worcestershire sauce
1 Tbsp
red wine vinegar
1 tsp
garlic powder
1/2 tsp
1/4 tsp
2 Tbsp
2 Tbsp
1/4 c
dry red wine

How to Make Slow Cooker Roast in Gravy


  • 1In a bowl combine the broth, mushroom soup, onion soup, worcestershire sauce, red wine vinegar, garlic, thyme and pepper. Set aside
  • 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.
  • 3Pour over roast in crock pot cover and cook on low for 6 to 8 hours.

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About Slow Cooker Roast in Gravy

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

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