Table of Contents

Super Simple Crock Pot Roast With Real Gravy

The aroma of slow-cooked roast always takes me back to Sunday dinners at my grandmother’s house. The entire family would gather, the air thick with anticipation as the centerpiece of the meal, a beautifully browned roast, was unveiled. My grandmother’s gravy, rich and savory, was always the star. While I’ve spent years perfecting my own roast recipes, this crock pot version brings me that same nostalgic comfort with minimal effort.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 7-9 hours
Total Time: 7 hours 20 minutes to 9 hours 20 minutes
Servings: 4
Yield: 4 servings with leftovers
Dietary Type: Generally not suitable for Vegan or Vegetarian diets. Can be made gluten-free by using gluten-free soup mix and flour.

Ingredients

4 lbs beef roast
4 medium Yukon gold potatoes, cut in 2 inch pieces
1 medium white onion, quartered
2 cups baby carrots
4 celery ribs, cut in 2 inch pieces
1/2 cup dry vermouth (red wine, beer, or white wine can substitute)
1 1/2 cups water
1 package Lipton French Onion soup mix
3 garlic cloves

For Gravy:

2 tablespoons butter
2 tablespoons flour
2 cups stock, from the pot
Pepper to taste

Equipment Needed

Crock pot (slow cooker)
Saucepan
Whisk

Instructions

Begin by placing the beef roast in the bottom of your crock pot.
Next, layer the vegetables on top of the roast. Distribute the potatoes, onion, baby carrots, and celery evenly around the meat.
Add the garlic cloves and the Lipton French Onion soup mix. Sprinkle them over the vegetables and roast.
Pour the dry vermouth and water into the crock pot. The liquid should come about halfway up the sides of the roast. Using red wine, beer, or white wine will change the flavor of the dish, but they all work well as substitutes for the vermouth.
Cover the crock pot and set it to low. Cook for 7-9 hours. Cooking time depends on the size of the roast and your crock pot’s settings. The roast is ready when it is fork-tender and easily pulls apart.
Once the roast is cooked, carefully remove it and the vegetables from the crock pot and set them aside. Keep them warm.
Now, it’s time to make the gravy. Strain the liquid from the crock pot into a bowl or measuring cup. Let it sit for a few minutes to allow the fat to separate. You can skim off some of the excess fat if desired.
In a saucepan, melt the butter over medium heat.
Add the flour to the melted butter and whisk constantly to create a roux. Cook the roux for about one minute, stirring continuously, until it starts to turn a light golden color. Cooking the roux removes the raw flour taste.
Gradually whisk in the stock from the crock pot into the roux. Continue whisking until the gravy is smooth and there are no lumps. Bring the gravy to a simmer, then reduce the heat to low and let it simmer for a few minutes, or until it reaches your desired thickness. The longer it simmers, the thicker it will become.
Season the gravy with pepper to taste. You may also need to add a little salt, but taste it first, as the French Onion soup mix can be quite salty.
Slice the roast and serve it with the cooked vegetables and plenty of the homemade gravy.

Expert Tips & Tricks

Sear the roast: For extra flavor and better presentation, sear the roast in a hot pan with a little oil before placing it in the crock pot. This will create a nice crust on the outside.
Thicken the gravy without flour: If you are gluten-free, you can use cornstarch or arrowroot powder to thicken the gravy instead of flour. Mix 1 tablespoon of cornstarch or arrowroot powder with 2 tablespoons of cold water to make a slurry. Whisk the slurry into the gravy during the last few minutes of cooking.
Add herbs: Fresh herbs like rosemary, thyme, or bay leaf can add extra flavor to the roast. Add them to the crock pot along with the other ingredients.
Deglaze the pan: If you sear the roast before putting it in the crock pot, deglaze the pan with a little red wine or beef broth and add it to the crock pot for even more flavor.
Make ahead: You can prep all the ingredients the night before and store them in the crock pot in the refrigerator. In the morning, just turn on the crock pot and let it cook.
Wine Pairing: A dry red wine, such as Cabernet Sauvignon or Merlot, pairs well with this roast.

Serving & Storage Suggestions

Serve the crock pot roast hot, sliced, and generously drizzled with the homemade gravy. Accompany it with the tender vegetables cooked alongside the roast.

Storage:

Room Temperature: Do not leave cooked roast at room temperature for more than 2 hours.
Refrigerator: Store leftover roast and vegetables in an airtight container in the refrigerator for up to 3-4 days. Store gravy separately.
Freezer: For longer storage, freeze the roast, vegetables, and gravy in separate freezer-safe containers for up to 2-3 months.

Reheating:

Roast and Vegetables: Reheat in the oven at 325°F (160°C) until warmed through, or in the microwave. Add a little beef broth or water to keep the roast moist.
Gravy: Reheat gently in a saucepan over low heat, stirring occasionally. Add a little broth or water if it becomes too thick.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	784.5 kcal	N/A
Calories from Fat	222 g	28%
Total Fat	24.7 g	37%
Saturated Fat	11.2 g	56%
Cholesterol	314.6 mg	104%
Sodium	473.4 mg	19%
Total Carbohydrate	40.1 g	13%
Dietary Fiber	5.6 g	22%
Sugars	6.2 g	24%
Protein	102.3 g	204%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Option: While this recipe is meat-focused, consider using large portobello mushrooms in place of the roast for a vegetarian alternative. Adjust cooking time as needed.
Different Roast: While a chuck roast is classic, you can use other cuts like brisket or round roast. Cooking times may need slight adjustments.
Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the gravy for a little kick.
Root Vegetables: Incorporate other root vegetables like parsnips, turnips, or sweet potatoes for added flavor and nutrition.
Herb Variations: Try different herb combinations in addition to or instead of the French Onion soup mix. Rosemary and thyme are classic choices.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef for this recipe?
A: Yes, you can use other cuts like brisket or round roast. Adjust cooking times accordingly, as some cuts may require longer cooking to become tender.

Q: Can I add other vegetables to the crock pot?
A: Absolutely! Feel free to add other vegetables like parsnips, turnips, or sweet potatoes. Add them at the same time as the other vegetables.

Q: Can I make this recipe without the French Onion soup mix?
A: Yes, you can substitute with a combination of beef bouillon, onion powder, garlic powder, dried herbs (like thyme and rosemary), salt, and pepper.

Q: How can I prevent the roast from drying out in the crock pot?
A: Ensure there is enough liquid in the crock pot to keep the roast moist. You can also add a pat of butter to the top of the roast before cooking.

Q: Can I make the gravy ahead of time?
A: Yes, you can make the gravy ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before serving.

Final Thoughts

This Super Simple Crock Pot Roast with Real Gravy is a testament to the fact that delicious, comforting meals don’t have to be complicated. The minimal effort required yields a flavorful and tender roast that’s perfect for a family dinner or a cozy weekend meal. So, gather your ingredients, fire up your crock pot, and get ready to enjoy a truly satisfying dish that will warm your heart and soul. Don’t hesitate to experiment with variations and let me know what you think! Consider serving it alongside a fresh green salad and a crusty loaf of bread to soak up every last drop of that delectable gravy.

Super Simple Crock Pot Roast With Real Gravy Recipe