Ingredients for Bek's Pot Roast Crock Pot
- 3 lbs beef chuck roast
- 1 tablespoon salt
- 1 teaspoon black pepper
- 4 carrots
- 4 red potatoes
- 1 onion
- 4 celery ribs
- 1 (8 ounce) package fresh mushrooms
- 3 tablespoons flour
- 1/4 cup cold water and 3 tablespoons water
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How to Make Bek's Pot Roast Crock Pot
- Chop vegetables: dice onion, carrots, and celery. Slice mushrooms (if using).
- Layer crock-pot: Place chopped vegetables in the bottom of your slow cooker.
- Add the roast: Place the beef chuck roast on top of the vegetables.
- Season generously: Season the roast with salt and pepper.
- Add water: Pour 3 tablespoons of water into the crock-pot.
- Slow cook: Cook on low for 10-12 hours, or on high for 6-8 hours, until the beef is fork-tender.
- Remove and keep warm: Remove the meat and vegetables to a large serving dish or bowl. Cover to keep warm.
- Make the gravy: In a 2-cup measuring cup, whisk together 3 tablespoons of flour and 1/4 cup of cold water until smooth.
- Whisk in juices: Gradually whisk in the hot juices from the crock-pot into the flour mixture, stirring constantly to prevent lumps.
- Combine: Once the measuring cup is full, pour the gravy mixture back into the crock-pot and stir to combine with the remaining juices.
- Serve: Pour gravy over the meat and vegetables, or serve gravy on the side. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
16g
Fat
0g
Carbs
8g
