this recipe is the perfect snowy-day dish; the ultimate one-pot comfort meal made with only 5-6 ingredients + spices. throw everything into the slow cooker before you leave work, allowing it to cook down all on its own, and it will be ready by the time you get home. if you are using a slow cooker, cook on low for 8 hours. if you are using a pressure cooker, cook for 60-80 (time depending on your size roast -- about 60 minutes for 3 lbs.) with a 10-minute natural release.
serve the roast over a bed of creamy mashed potatoes or you can add potatoes right into the pot with the rest of the ingredients. if you are going to add the potatoes, cut them up into 2-inch pieces. either Yukon gold or red skins are best!
pot roast + gravy
yields: 4-6 servings prep time: 10 minutes cook time: 8 hours
2-3 lb. beef roast
1 lb. carrots, peeled and cut into large chunks
1 large yellow onion, peeled and cut into large chunks
4 cups beef broth
1 ½ tsp. minced garlic
1 Tbsp. Italian seasoning
½ tsp. kosher salt
½ tsp. freshly cracked black pepper
optional: 1 lb. Yukon gold or redskin potatoes, cut into 2-inch pieces
¼ cup water
2 Tbsp. cornstarch
Place the roast in the bottom of the slow cooker.
Add the chunks of carrot and onion to the cooker, placing them around the roast.
You want to make sure that the veggies are cut into large chunks so that they do not turn mushy once cooked!
Pour in the beef broth and add the garlic, Italian seasoning, salt and pepper.
Place the lid on the slow cooker and cook on low for 8 hours or high for 5 hours.
Once it is done, transfer the beef to a cutting board and shred up the meat. Return to the crockpot.
To make the gravy, whisk together the water and cornstarch in a small saucepan.
Take 2 cups of the liquid from the crockpot and whisk it into the cornstarch mixture.
Bring the mixture to a boil and cook for 2-4 minutes, stirring continuously, until it thickens.
Serve the pot roast and veggies over mashed potatoes and topped with gravy!