Oh boy. You have NO idea the treat you are in if you try this recipe!! The meat is melt-in-your-mouth and the potatoes and carrots make it a whole meal so you don’t have to worry about anything else than what goes into the crock pot!
Seriously, this meal is so EASY! I love Sunday dinners that are so easy that I can spend the rest of my free time NOT COOKING, hanging with my family {or in this case – watching the OSCARS!! :)}Anyway, here’s the recipe to the yummiest pot roast you’ll ever have…
Yummy Sunday POT ROAST:
2.5 – 3 lbs. beef chuck roast
1 lb. (16-oz) baby carrots
6 medium red potatoes, cubed (but you can use whatever kind of potato you have on hand 🙂
1 large sweet onion, chopped into big chunks
4 cloves garlic, crushed
2 Tbsp. olive oil
Salt & Pepper
1 (16-oz) can diced tomatoes
2 cups (1 16-oz can) beef broth
1 chicken bouillon cube
Heat olive oil in large saute pan over medium-high heat. Pat beef with paper towels and season all sides generously with S & P. Sear beef in the pan until a nice brown crust forms (approx. 3 minutes on each side). Place beef in crock pot. Do not drain the drippings.
Add carrots, onions, potatoes, and garlic to the pan and saute for about 3 minutes, scraping any brown bits off the pan to incorporate. Pour in the can of diced tomatoes (with juices) and stir it up to combine. Arrange vegetables in crock pot over and around beef.
In same saute pan, add the 2 cups (or 1 can) of beef broth and then the chicken bouillon cube. On low heat, dissolve the bouillon cube into beef broth and then pour over the beef and vegetables in crock pot. Cook on low for 7-8 hours.
Pot Roast Gravy:
Pot Roast drippings/liquid
2 Tbsp. cold butter
2 Tbsp. flour
1 tsp. cornstarch
1 – 2 tsp. cold water
After removing roast and vegetables, pour all of the liquid out of the crock pot and into a medium sauce pan. Let simmer on medium-low heat for about 5 minutes. Mix butter and flour together in a small bowl with a fork until it becomes like a buttery paste. Slowly whisk the butter/flour mixture into the broth liquid until it starts to thicken and combine. If you like thick gravy {like I do!} add the cornstarch as an added thickening agent. Just combine the cornstarch with cold water until dissolved and whisk slowly into gravy, whisking until smooth. Season with ground pepper and salt if it’s needed.
And VOILA! The yummiest Sunday dinner ever!! Enjoy!
I love that this recipe doesn’t have any canned soups in it. I pinned it and look forward to trying it.
I love your site! This is by far the best pot roast I’ve ever made & the gravy comes out perfect every time. Thanks for sharing!