#Crockpot #PotRoast #Easy
I love stews and pot roast. There is something warm and comforting about a big pot of gravy and meat with veggies soaking juice. And even better it’s almost ready to serve when you get home from work. All you need to do is adjust seasonings (as you would if making gravy) and actually make the gravy.
This is where the cut of meat is super important chuck roast. Look at the cut. Is there a lot of fat or just one strip on the outside? You want marbling but not so much that there is an oil slick of fat in your crockpot. Spend the money and get a good cut, but know these tend to be less expensive. I think I paid $3.99 a pound and bought only a 3 lb piece for 6 of us. There are not big meat eating children in the house.
Ingredients:
Second step:
Cornstarch
Basil
Black pepper
Oregano
Thyme
In a large crockpot place the meat and all veggies. Cover with seasoning packet. Pour broth in just until you can see the liquid through the veggies. You may have extra, save for later.
Place the crockpot on for 8-10 hours. The muscle in the meat will breakdown, and melt-in-your-mouth, that is why I no longer make this in the oven. The only other method would be a Dutch oven.
When you get home you can’t help but feel your mouth water. J
I recommend tacking a taste of the broth at this point. It is boiling hot so be careful. I also stir the veggies away from the edge so there isn’t any burnt ones. At this point the broth felt flat and I added ½ teasp of the seasonings in the Second step, and it was time to make the gravy.
To make the gravy:
Put the temp back on “high” or 8-10 hours.
Using a 1 cup measuring cup*, put about a tablespoon of cornstarch into it. Take either a baster or ladle and fill it with the roast liquid about a half of a cup. This does not have to be precise. You want a “slurry” consistency, almost like sour cream. Pour this into the crockpot. Gently stir so you don’t break the meat or veggies up. Give it a few minutes with the lid on.
Repeat as needed until the thickness you desire. Too thick? Add that extra broth you have left in the fridge. Don’t have any, add a little water. Again, this is meant to be easy. Take your time and have fun. Most of all enjoy!
*I recommend a measuring cup because the liquid is hot, any cup with a handle will do.
Want another Roast recipe with Coke in it? Message me. I will post that another time. ;)
I love stews and pot roast. There is something warm and comforting about a big pot of gravy and meat with veggies soaking juice. And even better it’s almost ready to serve when you get home from work. All you need to do is adjust seasonings (as you would if making gravy) and actually make the gravy.
This is where the cut of meat is super important chuck roast. Look at the cut. Is there a lot of fat or just one strip on the outside? You want marbling but not so much that there is an oil slick of fat in your crockpot. Spend the money and get a good cut, but know these tend to be less expensive. I think I paid $3.99 a pound and bought only a 3 lb piece for 6 of us. There are not big meat eating children in the house.
Ingredients:
- A good chuck roast 3-5 lb (if it’s too big it won’t fit in your crockpot with the veggies)
- 1 bag of mini carrots (or 3 large carrots, peeled and cut into 1 inch chunks)
- 2-3 medium potatoes, peeled and chopped into 1 inch chunks (I recommend yellow or Idaho). They have more flavor for this type of meal and are easier to peel.
- 1 small Vidalia, cut into large chunks
- 3 cloves of garlic, chopped/smashed
- 1 packet of McCormick pot roast seasoning (just the packet)
- 1 box of beef broth
Second step:
Cornstarch
Basil
Black pepper
Oregano
Thyme
In a large crockpot place the meat and all veggies. Cover with seasoning packet. Pour broth in just until you can see the liquid through the veggies. You may have extra, save for later.
Place the crockpot on for 8-10 hours. The muscle in the meat will breakdown, and melt-in-your-mouth, that is why I no longer make this in the oven. The only other method would be a Dutch oven.
When you get home you can’t help but feel your mouth water. J
I recommend tacking a taste of the broth at this point. It is boiling hot so be careful. I also stir the veggies away from the edge so there isn’t any burnt ones. At this point the broth felt flat and I added ½ teasp of the seasonings in the Second step, and it was time to make the gravy.
To make the gravy:
Put the temp back on “high” or 8-10 hours.
Using a 1 cup measuring cup*, put about a tablespoon of cornstarch into it. Take either a baster or ladle and fill it with the roast liquid about a half of a cup. This does not have to be precise. You want a “slurry” consistency, almost like sour cream. Pour this into the crockpot. Gently stir so you don’t break the meat or veggies up. Give it a few minutes with the lid on.
Repeat as needed until the thickness you desire. Too thick? Add that extra broth you have left in the fridge. Don’t have any, add a little water. Again, this is meant to be easy. Take your time and have fun. Most of all enjoy!
*I recommend a measuring cup because the liquid is hot, any cup with a handle will do.
Want another Roast recipe with Coke in it? Message me. I will post that another time. ;)
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