Crock pot Roast
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs
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Shred Beef
5 mins
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Total Time
8 hrs 10 mins
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Servings
6 people
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Calories
468 kcal
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Course
Main Course
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Cuisine
American
Crock pot Roast
Description
This Crock pot Roast recipe uses a 2 to 3-pound beef roast cooked with baby yellow potatoes, carrots, and onion in a broth seasoned with garlic, Italian seasoning, salt, and black pepper. The vegetables are cut into large chunks to maintain texture during slow cooking. Cooking on low for 8 hours or high for 5 hours softens the roast until it is tender enough to shred.
After cooking, a gravy is made by combining cornstarch and water, then whisking it into beef broth removed from the crock pot and heated until thickened. This gravy enhances the richness of the beef and vegetable mixture when served together. The slow cooking method makes the beef flavorful and tender and the vegetables absorb the meat’s flavor without becoming mushy.
This meal is hearty and rustic, well suited for a comforting dinner. The shredded beef can also be served with the vegetables on plates or mashed potatoes. The gravy binds the dish and adds moisture.
Ingredients
- 2 to 3 lbs roast beef
- 1.5 lbs potatoes cut into chunks (I used small baby yellow potatoes so there was not cutting, any variety
- 4 carrot peeled and cut into chunks
- 1/2 onion cut into chunks
- 4 cups beef stock one carton, or beef broth
- 1 teaspoon garlic minced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water for the gravy
- 2 tablespoons cornstarch
Instructions
- First cut all your vegetables into large chunks. You want them to be bigger so they will not turn into mush.
- Add your roast to the crock pot and then place the vegetables around the roast.
- Add all your seasonings.
- Add in the beef stock.
- Cover and cook on low for 8 hours or on high for 5 hours.
- Shred the beef.
- Now, time to make the gravy. In a small bowl whisk together the 1/4 cup of water and the cornstarch.
- Remove 2 cups of the liquid from the crock pot and place in a sauce pan.
- Whisk in the water and cornstarch mixture in with the beef juice.
- Bring to a boil, stirring frequently for 3-5 minutes until it begins to thicken. It will thicken as it cools as well.
- Drizzle the gravy over the roast, potatoes, and carrots and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Serving | 10ounces | |
| Calories | 468kcal | 23% |
| Carbohydrates | 23g | 8% |
| Protein | 58g | 116% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 147mg | 49% |
| Sodium | 618mg | 26% |
| Potassium | 1327mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 6795IU | 136% |
| Vitamin C | 16.2mg | 18% |
| Calcium | 76mg | 8% |
| Iron | 8.8mg | 49% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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