Easy Pot Roast And Veggies Gravy Crock Pot Food

SLOW COOKER POT ROAST WITH GRAVY

Steps:

• Season roast with herb and garlic seasoning
• Heat olive oil and butter over medium high heat in skillet or multi cooker
• Brown roast on both sides and transfer to slow cooker along with onion, garlic, carrots and potatoes
• Make a slurry of cornstarch by whisking until smooth with 1/4 cup water
• Whisk cornstarch slurry with all remaining ingredients and pour into slow cooker
• Cover and cook on low for 8-10 hours until fork tender

EASY POT ROAST AND VEGGIES + GRAVY (CROCK POT)

Steps:

• Put roast, potatoes, carrots, and celery in slow cooker.
• Add onion soup mix and water.
• Cover, cook on low 6-8 hours.
• To thicken juices for gravy, remove meat and vegetables to serving platter and keep warm.
• Pour juices into saucepan and bring to boil.
• Mix 2-3 Tbs flour with 1/4 cup cold water until smooth.
• Stir into juices in pan until thickened.

PERFECT POT ROAST WITH VEGETABLES AND GRAVY

Steps:

• Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• In a large skillet (not non-stick) heat the oil over medium-high heat.
• Add the roast and cook, turning often, until browned, about 10 minutes.
• Transfer the roast to a plate.
• Add more oil to the skillet if necessary and heat over medium-high heat.
• Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
• Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
• Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
• Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.
• Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
• Skim the fat from the surface of the cooking liquid.
• Remove the bay leaf.
• In a saucepan, melt the butter over very low heat.
• Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
• Whisk in the cooking liquid and bring to a simmer.
• Cook, whisking often, until thickened and reduced to about 1 cup.
• Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.

ONE EASY POT ROAST WITH VEGETABLES WITH THE PERFECT GRAVY TIPS

Steps:

• Preheat oven to 325*F.
• Rub beef chuck roast with Worcestershire sauce on both sides.
• Combine onion powder, garlic powder, kosher salt, and dried oregano. Sprinkle spice mixture evenly on both sides of roast. Add fresh ground black pepper to taste. Place seasoned chuck roast in the center of a large foil-lined roasting pan.
• Arrange new potatoes, carrots, mushrooms, and garlic around roast. Separate sweet onion slices and arrange on top of beef and vegetables. Spray top of vegetables with vegetable oil. Sprinkle dry onion soup mix evenly on top of vegetables and meat.
• In a separate small bowl, combine red wine, beef broth, and tomato paste until smooth. Pour mixture down the side of the pan, tilting to distribute evenly over the bottom. Cover pan with foil, crimping around the edges to seal tight.
• Bake for 2-1/2 to 3 hours, until meat is tender. Slice pot roast and serve with roasted vegetables and pan gravy.
• • My Notes: Tomato paste is sold in tubes (like toothpaste) for those times when you just need a tablespoon or two. Refrigerate after opening, and it will last a couple of months. If you need to open a can of tomato paste for this recipe, the excess can be easily frozen. Measure by the tablespoon into ice cube trays, freeze until solid, pop them out, then seal in a zip-top bag and store in the freezer.
• • Perfect Gravy Tips and Hints:.
• With a few tricks, you can turn out the best gravy ever. Below you will find tips and hints for making gravy and fixing it when or if things go wrong.
• 1• Lumpy gravy: Pour into blender and give it a whir for no more than thirty to sixty seconds. Do not overblend. Pour back into pot and reheat.
• 2• Instant mashed potato flakes will work as a thickener for gravy and produces no lumps. You may need extra salt.
• 3• Too salty: Try adding a pinch or brown sugar or a 1/4 teaspoon vinegar.
• 4• Use flours that are low in protein and high in starch, such as cake flour, pastry flour or all-purpose flour. This will help prevent any "skin" from forming on gravy as it sits.
• 5• When deglazing the pan, be sure to scrape up those bits clinging to the bottom of the pan. They increase the flavor of the gravy.
• 6• Constarch has twice the thickening power of flour.
• 7• Arrowroot has slightly more than twice the thickening power of flour.
• 8• Avoid making gravy in an aluminum (anodized is okay) pan as it can turn the gravy gray.
• 9• Liquid gravy browner can be added to gravy to improve color.
• 10• When adding liquid to the roux, add it slowly and whisk constantly to avoid lumping.
• 11• Whisking in a tablespoon of butter of heavy cream just before serving will give gravy a rich, satiny texture.
• 12• Adding a teaspoon of instant coffee granules or cocoa per two cups gravy enriches the flavor as well as adds color.
• 13• Cooked meat stores and freezes better in its gravy. The gravy keeps the meat from drying out.

CROCK POT CHUCK ROAST WITH VEGETABLES

Steps:

• Place vegetables in pot in order given.
• Place roast on vegetables.
• Mix remaining ingredients together.
• Pour over roast.
• Cook on hi for 5 hours or low for 8 hours.
• Thicken with a little flour and water if desired.

SUPER SIMPLE CROCK POT ROAST WITH REAL GRAVY

Steps:

• Place meat in crock pot.
• cover with vegetables, garlic, soup mix, vermouth and water.
• Turn crock pot to low and cook for 7-9 hours.
• For the gravy:.
• Melt butter in a sauce pan.
• add flour and whisk to create roux, cook for one minute.
• Whisk in desired amount of liquid for you preference of gravy thickness.
• Add pepper to taste.
• Serves 4 with leftovers.

MARIE'S EASY SLOW COOKER POT ROAST

Steps:

• Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
• Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
• Cover and cook on Low setting for 8 to 10 hours.