Crock Pot Roast, Veggies, and Gravy
- Ready In:
- 9hrs 15mins
- Ingredients:
- 13
- Serves:
-
4-8
ingredients
- 4 -5 lbs roast
- 1 cup water
- 1⁄4 cup florio marsala
- 4 tablespoons butter
- 1 ounce dry au jus sauce
- 1 ounce dry beef gravy
- 1 ounce dry ranch dressing mix
- 12 ounces frozen corn
- 12 ounces frozen carrots
- 12 ounces green beans
- 12 ounces frozen peas
- 8 -10 petite red potatoes, diced
- flour (as needed)
directions
- In a bowl, mix the dry au jus, dry brown gravy, and dry ranch mix together. Set aside.
- Place the roast in the crock pot.
- Pour water and wine over the roast.
- Sprinkle all of the dry mix over top of the roast.
- Place butter on top of the roast.
- Turn crock pot on "low" for 9-10 hours. Set it and forget it! -- for 7 hours, anyway.
- Around the 7-hour mark, turn the roast over in the crock pot. Pour corn, green beans, carrots, peas, and potatoes over/around the roast. Set and forget for the remaining time.
- Once the time is complete, set out a sauce pan with a strainer on top of it. Remove vegetables from the crock pot with a ladle, pour into the strainer so the drippings are in the pan. Do this with all the remaining vegetables AND drippings. Pour the vegetables from the strainer into a separate dish to be served.
- Temp the roast to make sure it is AT or above 160°F. If so, remove the roast from the crock pot and slice.
- Take the drippings in the sauce pan and put over medium heat. Add 3 tablespoons of flour and whisk until smooth. Add 1 tablespoon of flour at a time until desired consistency is achieved. (Remember, the gravy WILL thicken as it cools!) Pour gravy over roast and vegetables -- yum yum!
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