Brown Gravy & Tomato Roast Crockpot
Low and Slow this Roast all day for a full meal with a delicious gravy.
Equipment
- 6 quart crockpot
- large skillet
Ingredients
- 1 TBS cooking oil
- 1 TBS butter
- 2-3 lb chuck roast or other type of roast
- salt & pepper to season roast
- 3-4 carrots, chopped
- 3 celery ribs, chopped
- 1 large yellow onion, chopped
- 1 lb baby yellow potatoes or other type of potatoes, chopped
Brown Gravy and Tomato Base
- 8 oz beef broth
- 1 cup water
- 1 (14oz) can diced tomatoes
- 2 pkgs brown gravy dry mix
- 1 tsp garlic powder
- 1/2 tsp black pepper
Instructions
- In a large skillet, heat oil and butter to a sizzle.
- Season roast with salt & pepper generously. Place roast season side down into hot skillet. Season the top of roast generously with salt & pepper. Sear until browned and has a crust on the bottom for 4 minutes.
- Turn roast over and sear for an additional 4 minutes until browned and has a nice crust on bottom. Place seared roast into bottom of crockpot.
- Place chopped carrots, celery, onions, and potatoes all on top of the roast in crockpot.
- In a medium bowl or large measuring cup, place beef broth, water, diced tomatoes, pkgs of gravy mix, garlic powder, and black pepper. Mix well. Pour mixture all over the vegetables and roast in crockpot.
- Place lid on crockpot and cook on low for 8-10 hours or on high for 6 -8 hours. Roast should be cooked through and fork tender and vegetables should be tender as well. Gravy will be nice and thick.
Looks absolutely delicious! All the veggies are absolutely amazing in this crockpot meal!