Bek's Pot Roast (Crock-Pot)
photo by HokiesMom
- Ready In:
- 10hrs 20mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 2 lbs chuck roast
- 2 teaspoons salt
- 1⁄8 teaspoon pepper
- 1⁄2 lb carrots, peeled and cut crosswise or 1/2 lb baby carrots
- 4 -5 medium red potatoes, quartered
- 1 large onion, quartered
- 2 celery ribs, sliced
- 4 ounces fresh mushrooms, sliced (or 1 8oz can with juice)
- 3 tablespoons flour
- 1⁄4 cup water
directions
- Place vegetables on bottom of crock-pot. Place meat on top. Season with salt and pepper. Pour about 3 tablespoons of water into the pot. Cook on Low for 10 to 12 hours.
- Remove meat and vegetables to large serving dish or bowl, cover to keep warm.
- Make gravy by making a smooth paste of 3 tablespoons of flour and 1/4 cup water in a 2-cup measuring cup. Slowly ladle hot juices into the flour mixture, stirring constantly. Once the measuring cup is full, pour gravy mixture back into crock-pot and blend with remaining juices. Either pour gravy over meat and vegetables, or serve gravy separately.
- Serve immediately.
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Reviews
-
This is a nice way to pot roast--it's easy and th result was a nice and tender roast. My husband prefers much more spice but liked this just the same. Important to note is that in my crock pot the roast was done after 7 hours on low so keep the time frame in mind. Also, be sure to use a roast with plenty of fat for flavor.
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DH declared it the best roast beef I've done in the crock pot but he still prefers the oven one but is willing to try it again. I used 1.5 kilo bolar blade roast and cut all the fat off leaving 1 kilo of meat and it took 7 hours to cook to well done (which is what I estimated) and the meat was very tender though the vegies were a little underdone (cut up smaller next time) and the gravy was great. I did omit the onion and celery due to allergy issues. Thank you Gatorbek. Made for Please Review My Recipe.
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Tweaks
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This was so simple to prepare and finished just so moist and yummy! I was concerned about the limited amount of liquid but it turns out so well. The one major change I made was use coffee instead of water for the liquid and I love a dark juice (old habits are hard to break). My roast was done in 8 1/2 hours on a 10 hour setting (but it always tends to run hotter). Loved every morsel! Made for 1-2-3 Hit Wonders
RECIPE SUBMITTED BY
I live on the coast of Florida, near St. Pete. Great seafood abounds here! Cooking good, family friendly meals is my passion, and my kids are as into it as I am. (My 3 year old cracks a mean egg!)
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