Crockpot Beef Roast, Taders, Carrots, and Gravy

Linda Smith


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.


★★★★★ 2 votes

6 with left overs
35 Min
4 Hr
Slow Cooker Crock Pot


  • 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)

  • 1/2 c
  • 3/4 c
  • ·
    broth from roast

How to Make Crockpot Beef Roast, Taders, Carrots, and Gravy


  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

Printable Recipe Card

About Crockpot Beef Roast, Taders, Carrots, and Gravy

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

Show 32 Comments & Reviews

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