Prep Time: 15 mins | Cook Time: 6 hrs | Total Time: 6 hrs 15 mins | Yield: 8 Servings
This dish is slow-cooked to perfection for more than 6 hours! Meat, veggies, and a delicious gravy in one serving? Yes, please! Try this recipe now!
Ingredients:
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4 tbsp olive oil
3 tbsp cold water
3 tbsp cornstarch
2 tbsp flour
3-4 pounds Chuck Roast, see notes for other cut options
Meat Seasoning:
1 tsp garlic powder
1 tsp chili powder
1 tsp salt
1 tsp paprika
2 tsp brown sugar
1 tsp onion powder
½ tsp black pepper
Gravy:
1 tsp low sodium soy sauce, can sub-Worcestershire
1 ½ tsp onion powder
1 c chicken broth
1 tsp garlic powder
1 cube beef bouillon, or 1 teaspoon better than bouillon
2 c beef broth
Sides:
2 pounds whole carrots, cut into halves or thirds
2 ¼ pounds baby potatoes, see notes
Finishing the Gravy:
1 tbsp cold unsalted butter
2-3 drops of Kitchen Bouquet browning and seasoning sauce, optional: gives it a darker color
Directions:
Use paper towels to pat dry the roast.
In a mixing bowl, add all the ingredients for the seasonings. Whisk to combine. Sprinkle them over the roast and toss to coat.
Sprinkle flour over the roast and toss again to coat.
Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Add the roast into the hot skillet, then sear for about 3 minutes per side. Transfer it to the slow cooker.
In a mixing bowl, add all the ingredients for the gravy. Stir until well blended.
In the same skillet, add a bit of the gravy and scrape the bottom to get the browned bits. Pour it into the slow cooker together with the rest of the gravy.
Slice the potatoes into two, peel the carrots and slice them into two as well. Scatter them around the roast.
Cover and seal the slow cooker, then cook everything for about 5 to 6 hours on a high setting or 8 to 10 hours on a low setting.
Transfer the ingredients to individual serving plates. Cover each to keep warm.
For the Gravy:
Add the juices from the slow cooker into a saucepan, then place it on the stove and let it boil.
Add slurry, then stir until well blended. Simmer for a few minutes until the texture becomes thick.
Reduce the heat to low, then add cold butter and allow it to melt. Remove from the heat. Stir in salt and pepper to taste.
Serve with the roast and veggies. Enjoy!
Ingredients
- 4 tbsp olive oil
- 3 tbsp cold water
- 3 tbsp cornstarch
- 2 tbsp flour
- 3-4 pounds Chuck Roast, see notes for other cut options
- Meat Seasoning:
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp paprika
- 2 tsp brown sugar
- 1 tsp onion powder
- ½ tsp black pepper
- Gravy:
- 1 tsp low sodium soy sauce, can sub-Worcestershire
- 1 ½ tsp onion powder
- 1 c chicken broth
- 1 tsp garlic powder
- 1 cube beef bouillon, or 1 teaspoon better than bouillon
- 2 c beef broth
- Sides:
- 2 pounds whole carrots, cut into halves or thirds
- 2 ¼ pounds baby potatoes, see notes
- Finishing the Gravy:
- 1 tbsp cold unsalted butter
- 2-3 drops of Kitchen Bouquet browning and seasoning sauce, optional: gives it a darker color
Instructions
Use paper towels to pat dry the roast.
In a mixing bowl, add all the ingredients for the seasonings. Whisk to combine. Sprinkle them over the roast and toss to coat.
Sprinkle flour over the roast and toss again to coat.
Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Add the roast into the hot skillet, then sear for about 3 minutes per side. Transfer it to the slow cooker.
In a mixing bowl, add all the ingredients for the gravy. Stir until well blended.
In the same skillet, add a bit of the gravy and scrape the bottom to get the browned bits. Pour it into the slow cooker together with the rest of the gravy.
Slice the potatoes into two, peel the carrots and slice them into two as well. Scatter them around the roast.
Cover and seal the slow cooker, then cook everything for about 5 to 6 hours on a high setting or 8 to 10 hours on a low setting.
Transfer the ingredients to individual serving plates. Cover each to keep warm.
For the Gravy:
Add the juices from the slow cooker into a saucepan, then place it on the stove and let it boil.
Add slurry, then stir until well blended. Simmer for a few minutes until the texture becomes thick.
Reduce the heat to low, then add cold butter and allow it to melt. Remove from the heat. Stir in salt and pepper to taste.
Serve with the roast and veggies. Enjoy!
