No Fail Beef Pot Roast - Makes it's own Gravy

A fail-proof slow cooker recipe for crock pot roast beef (chuck roast) with potatoes, carrots and the best gravy ever!

Pot Roast is another one of my favorite comfort food meals. Just the smell of it!!! how is lingers through the house while it cooks, it really is simply the best. We stumbled upon a great sale on Chuck Roasts, so we bought four of them. 

How can you resist at $5-$6 each ($1.99 price per pound) what a steal of a deal. I make so many meals with a chuck roast, Shredded Beef Taco’s,  No Peek Beef Tip’s, and this No Fail Pot Roast recipe. 

This is kind of my fix it and forget it meal. Just toss all the ingredients in the crock pot and forget it. Well except for the veggies I add those the last hour of the cooking process so i don't have mushy veggies.

What I love most about this recipe is that by the time it is all finished and done with it makes it's own gravy. The meat is fork tender and falls apart. This is a perfect Sunday meal or if you have guests coming over. Everyone loves a good pot roast. Serve with hot dinner rolls to sop up all that good gravy. 

The most important step in my opinion is to make sure to sear the roast before adding it to the slow cooker. Searing adds a depth of flavor, color and caramelizes the sugar and natural proteins in the meat.  I also like to add fresh herbs and bay leaves. 

Cover and cook on low for 6-7 hours, turning the roast half way though. The full recipe is at the end of the post. 

Perfect every time!!!!!!!!!!!!!!!!!! I call this my no fail pot roast, because really you can't mess this up. 

Yield: 4-6

Author: Tina Butler | Mommy's Kitchen

No Fail Beef Pot Roast

A fail-proof slow cooker recipe for crock pot roast beef (chuck roast) with potatoes, carrots and the best gravy ever!

Prep time: 15 MinCook time: 6 HourTotal time: 6 H & 15 M

Ingredients

• 2 lb beef chuck roast
• Pinch of salt and fresh cracked pepper (to taste)
• 2 - tablespoons olive oil (to sear roast)
• 1/2 - cup water, low sodium beef broth or red wine
• 1 - packet Lipton beefy onion or onion soup mix (dry)
• 1 - 10.5 oz can golden mushroom or cream of mushroom soup
• 2 - tablespoons olive or vegetable oil (to sear the meat)
• 1 - small onion, roughly cut
• 1 - whole bay leaves (2 for larger roast)
• 4 sprigs fresh thyme, optional
• 1 sprig rosemary, optional
• 3 - 5 carrots, cut into 2 inch pieces
• 4 - 5 med - large potatoes, quartered or use whole new potatoes

Instructions

1. Add 2 tablespoons olive or vegetable oil to a large skillet or Dutch oven. Bring the heat up and really get that pan hot.
2. Season the pot roast on both sides with a pinch of salt and pepper.
3. Add the roast and let it sear for about 5- 7 minutes per side then remove the roast and add it to the slow cooker.
4. Add the onions and brown for about 2 minutes, and remove.
5. Pour in 1/2 cup of water, broth or red wine to the the pan that you seared the roast in and scrape up any cooked bits from searing the roast.
6. Add the onion, cooked bits and liquid to the crock pot and pour over the meat.
7. Sprinkle dry onion soup mix over the roast, add fresh herbs, and cream of mushroom soup.
8. Cover and set slow cooker on low and cook for 6 - 7 hours. Turn pot roast over about half way through cooking time.
9. During the last hour of cooking peel the carrots and potatoes and cut into pieces.
10. Par boil (cook the veggies half way) the potatoes and carrot for about 8 - 10 minutes in a pot of water. Par boiling keeps the vegetables from getting mushy while cooking.
11. Drain the water, and add the potatoes and carrots to the slow cooker. Season with a bit of pepper and cover and continue to cook on low for the last hour.
12. When the roast is ready, take about 2 cups of the juice, and add to a medium size pot on the stove.
13. Bring the juices to a light boil and add 1 tablespoon cornstarch mixed with 1 table spoon water to make a slurry. Add the slurry to the juices and simmer until thickened.
14. Pour gravy over the pot roast and serve.

Notes

• If you do not want to par boil the potatoes and carrots before adding. Add them the last 3-4 hours of cooking. 
• Leftover roast is wonderful the next day for roast beef sandwiches or served over white or brown rice.

https://www.mommyskitchen.net/2008/09/simple-no-fail-beef-pot-roast.html

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