6-qt Crockpot (Click to see mine)
Ladle or baster
12 inch frying pan (I use nonstick)
5lb pot roast meat or roasting meat (Check with your butcher, or the labels at the store)
1 1/2 tsp black pepper
1 tsp thyme
1 tsp basil
1 1lb bag baby carrots
5-6 russet potatoes
3 beef bouillon cubes (I use Herbox)
1 large vidalia onion
3 tbls flour
3 tbls butter or margarine
STEP 1 - Caramelize the onions
Chop both end off of and peel skin off onion. Slice the onion into thin slices (rings or half moons what ever you prefer. (To make a half moon chop in half then slice)
In a dry pan on low-medium heat place onion and sprinkle with sea salt (to draw out the moisture). This will take a long time, approximately 20 minutes. Do not let it burn. They should turn golden brown.
Step 2 - Crockpot Assembly
Put the roast in, sprinkle with black pepper, thyme, basil (seasonings will be to taste and need to be adjusted for size of roast) place in bouillon cubes, pour in water (the roast will provide plenty of juice--I suggest you stir/flip the veggies if concerned).
Place the onions on the top of the roast, put the carrots around the edges of the roast. Peel, wash and cut potatoes in decent sized chunks, normally 2 inches is a good size. Surround the roast with the potatoes.
I peel and chop as I go, this helps me to gauge how many I can fit into the pot.
Set the crockpot for the time I suggest 6-8 hours for a meat like this.
Step 3 - Gravy
I normally don't dirty another pan, so using the same pan from the onions...Melt the better. Once melted add the flour and whisk. Allow the roux (butter and flour) to cook for approximately 1-2 min, stirring it constantly with the whisk.
Using ladle or baster add broth, whisking constantly to keep lumps away. Be sure to add a cup worth of broth.
**Side note, for yummier pot roast and gravy use 2 tablespoon of red wine to deglaze the plan after the onions. Also you can add another 2tbls to the gravy before adding the broth**
Dinner is done! Total cost should be under 10 bucks. ;)