crockpot beef roast, taders, carrots, and gravy
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.
prep time
35 Min
cook time
4 Hr
method
Slow Cooker Crock Pot
yield
6 with left overs
Ingredients
- 1 large beef chuck, boneless
- 1 small onions, small white (sliced in rings)
- 1 - balb garlic (roasted)
- 1 cup sweet red wine
- 2 cups 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)
- GRAVY
- 1/2 cup flour
- 3/4 cup water
- - broth from roast
How To Make crockpot beef roast, taders, carrots, and gravy
-
Step 1In 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.
-
Step 2Put 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,
-
Step 3Put 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.
-
Step 4Remove roast, potatoes and carrots leave on platter to rest covered.
-
Step 5Pour 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
- 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!
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