Slow Cooker Beef Pot Roast With Gravy

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A favorite of mine to make in the cold month is Beef Pot Roast. I am finally taking the time to write out the recipe to share. I love how the meat is so tender when it is done that it falls apart and the gravy is full of flavor. Hope you enjoy!

 

Ingredients

 3lb. (about) beef boneless English roast or chuck roast

 2 tbls. olive oil

 1lb. to 1&1/2lbs. small potatoes, cut up into pieces

 1 bag of petite carrots

 1 medium onion, diced

 6 cloves of garlic, minced and divided

 1&1/2 cup frozen peas 

 8 oz. package of sliced mushrooms (optional)

 1 cup dry red wine (I use a red blend)

 1 bundle of fresh rosemary and thyme

 4 cups (about) of beef  Better Than Bouillon (enough to cover meat and vegetables)

 6 tbls. butter

 6 tbls. flour

 salt and pepper to taste

 

Directions

Salt and pepper roast and sear on all sides in olive oil before placing in slow cooker.  Mince 4 cloves of garlic on roast along with diced onion. Add all the other ingredients with the exception of the peas, mushrooms, butter and flour. Cook on low for 8 hours, add the peas and mushrooms about a half an hour before end of cooking time. Remove roast and shred. Melt butter in small sauce pan and then add butter to make a roux. Gradually add broth from slow cooker and simmer until you have a thick well blended gravy. Add gravy to remaining broth and vegetables and stir well. Add salt, pepper, and 2 cloves fresh garlic to taste. I also sometimes add a tablespoon or less of beef bouillon to gravy. I often take the potatoes out and make them into garlic mashed to eat with the gravy, beef, and vegetables.