Daves Favorite Crock Pot Roast Gravy Recipes

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CROCK POT ROAST



Crock Pot Roast image

This Crock Pot Roast recipe is easy to make with potatoes, carrots, and thick and flavorful gravy. The meat is moist and full of flavor, your family will love this home cooked meal!

Provided by Stephanie

Categories     Main Course

Time 6h15m

Number Of Ingredients 21

3-4 lb. Chuck Roast (see notes for other cut options)
2 tablespoons flour
4 tablespoons olive oil
3 tablespoons cold water + 3 tablespoons corn starch (to thicken the gravy at the end)
2 teaspoons brown sugar
½ teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon paprika
1 cup chicken broth
2 cups beef broth
1 cube beef bouillon (or 1 tsp better than bouillon)
1 ½ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoons low sodium soy sauce (can sub Worcestershire)
2-3 drops Kitchen Bouquet browning and seasoning sauce (optional: gives it a darker color)
1 Tablespoon cold unsalted butter
2 ¼ lbs. baby potatoes (see notes)
2 lbs. whole carrots (cut into halves or thirds.)

Steps:

  • Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast, followed by the flour.
  • Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.
  • Whisk together the gravy ingredients and add some of it to the skillet that you used to sear the roast. Use a silicone spatula to "clean" the bottom and sides of the skillet, this will give the gravy more flavor. Transfer it to the slow cooker along with the remaining gravy, followed by the pot roast and any juices from the plate.
  • Cut the potatoes in half or thirds of equal size. (If 1-2 inch potatoes, you can leave them whole.)
  • Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.
  • Arrange the potatoes around the roast and top with carrots. Place the lid securely on top and resist the temptation to open it during cooking as you'll lose a lot of heat.
  • Cook on high for 5-6 hours or on low for 8-10 hours.
  • Carefully remove the carrots, potatoes, and the roast and set on a serving platter. Tent with foil.

Nutrition Facts : Calories 564 kcal, Carbohydrate 41 g, Protein 38 g, Fat 29 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 121 mg, Sodium 992 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

AWESOME CROCKPOT ROAST WITH GRAVY



Awesome Crockpot Roast With Gravy image

I have based this recipe on one that I've used from here several times, Recipe#57130 posted by kcdelong. Even though the original was very good,sometimes you can't help but adding your own special tweaks.:)As usual with any of my recipes,please feel free to change any of the seasonings to your own personal tastes.If you like you can add a 1 pound bag of baby carrots before you add the roast.The time that's listed is based upon my crockpot,so adjust cooking times according to yours.If you would like more color,just slightly brown each side of the roast in a small amount of vegetable oil.Posted to Food.com (a.k.a." ZAAR " ) on Feb.14th.,2013."

Provided by Chef shapeweaver

Categories     Roast Beef

Time 7h5m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs chuck roast (or use your favorite cut )
1 teaspoon seasoning salt
1 teaspoon garlic powder
1 teaspoon ground oregano
1 teaspoon ground black pepper
1 1/2 ounces boxed onion soup mix (use just ONE envelope )
1 (10 3/4 ounce) can condensed golden mushroom soup
4 tablespoons butter or 4 tablespoons margarine
4 tablespoons flour
1 cup of liquid from roast
1/2 cup water

Steps:

  • In a small bowl mix together seasoned salt,garlic powder,oregano,and onion soup mix.
  • Rub mixture into all sides of roast,place into a 4 quart crockpot.
  • Spread golden mushroom soup over roast and cook on low for 7 hours.
  • For the gravy,melt the butter in a medium sized saucepan add the flour and make a paste.
  • Add the roast liquid a little at a time while stirring,if the gravy is too thick and water until desired consistency is reached.

CROCK POT ROAST BEEF WITH GRAVY



Crock Pot Roast Beef With Gravy image

I have been making this for years. It is easy to put together and tastes yummy! Some times I throw veggies in the crock pot also for an all in one dinner.

Provided by bmcnichol

Categories     Roast Beef

Time 7h5m

Yield 16 serving(s)

Number Of Ingredients 5

4 lbs boneless sirloin tip roast
1/2 cup all-purpose flour, divided
1 (1 1/4 ounce) envelope onion soup mix
1 (1 1/4 ounce) envelope brown gravy mix
2 cups water

Steps:

  • Rub roast with 1/4 cup flour.
  • Put roast in crock pot.
  • In a bowl, combine soup and gravy mixes and remaining flour.
  • Stir in water until blended.
  • Pour over roast.
  • Cover and cook on low for 6-8 hours or until meat is tender.
  • We like to serve this with mashed potatoes.

DAVE'S FAVORITE CROCK POT ROAST & GRAVY



Dave's Favorite Crock Pot Roast & Gravy image

This is my husbands favorite roast recipe. It turns out perfect every time with the best gravy. It is so good with the traditional roast veggies, potatoes (mashed or roasted) and carrots. From the Favorites cookbook.

Provided by knobbyknee

Categories     One Dish Meal

Time 6h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (3 -5 lb) beef roast
garlic salt, to taste
1 (10 3/4 ounce) can cream of mushroom soup
1 (1 1/4 ounce) package dry onion soup mix
1 (10 3/4 ounce) can beef gravy (Franco-American)
1/2 cup brown sugar
3 tablespoons vinegar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce

Steps:

  • Season the roast with garlic salt to taste on all sides. Place in crock pot.
  • Mix together gravy and pour over roast.
  • Cook on low heat for 12 hours or high heat for 6-7 hours.
  • Take roast out when cooked. Strain gravy to get rid of lumps and thicken with a cornstarch and cold water mixture.

Nutrition Facts : Calories 1113.5, Fat 73.3, SaturatedFat 28.9, Cholesterol 237.5, Sodium 2386.1, Carbohydrate 42.2, Fiber 1, Sugar 30.1, Protein 68.3

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