Slow cooker pot roast with gravy recipe



°2 pounds chuck roast

°2 cloves of garlic

°8 ounces baby carrots

°16 ounces golden potatoes (halved or quartered if large)

°1/2 cup red wine

°1 tablespoon of herb seasoning and garlic

°1 tablespoon of olive oil

°1 tablespoon of butter

°1/2 sweet yellow onion

°3 cups of beef broth

°1/4 cup tapioca pearls

°1/4 cup cornstarch

°2 tablespoons of tomato paste


- Season the roast with spices with herbs and garlic.

Heat the olive oil and butter over medium-high heat in a skillet or multicooker.

Brown roasts on both sides and transfer to slow cooker with carrots and potatoes.

Make a paste of cornstarch by whisking until smooth with 1/4 cup water.

Whisk cornstarch with all remaining ingredients and pour into slow cooker.

- Cover and cook on low heat for 8-10 hours until fork tender.


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